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Asparagus Soup

Provided by EatingWell

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Asparagus Soup
  • Prep:
  • Cook:
  • Ready in: 30 mins
  • Serves:

Ingredients

  • 1 14-ounce can reduced-sodium chicken broth
  • 1/4 cup water
  • 1 yellow-fleshed potato, such as Yukon Gold (6 ounces), peeled and cut into 1/2-inch cubes
  • 1 medium shallot, thinly sliced
  • 1 clove garlic, thinly sliced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried savory or marjoram leaves
  • 1/8 teaspoon salt
  • 12 ounces asparagus, woody ends removed, sliced into 1-inch pieces
  • 1 1/2 ounces thinly sliced prosciutto, chopped
  • Freshly ground pepper to taste
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Cooking Instructions

1. Place broth, water, potato, shallot, garlic, thyme, savory (or marjoram) and salt in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potato is tender, about 8 minutes. Add asparagus, return to a simmer, and cook, covered, until the asparagus is tender, about 5 minutes more.

2. Meanwhile, cook prosciutto in a small skillet over medium heat, stirring, until crisp, about 5 minutes.

3. Pour the soup into a large blender or food processor (see Tip); puree until smooth, scraping down the sides if necessary. Season with pepper. Serve topped with the crisped prosciutto.

Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.

Nutritional Information per Serving

Calories 174  Carbohydrates 25  Fat 3  Saturated fat 1  
Mono unsaturated fat 0  Protein 15  Cholesterol 20  Fiber 5  Potassium 378  

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Recipe Location

This recipe has been added to the following public cookbooks:
Dee's healthy cookbook - good nutrition, Craig's healthy soup cookbook

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