Facebook Twitter Google+ Print

Asparagus Soup

Asparagus Soup

Asparagus Soup

  1. 1 14-ounce can reduced-sodium chicken broth

  2. 1/4 cup water

  3. 1 yellow-fleshed potato, such as Yukon Gold (6 ounces), peeled and cut into 1/2-inch cubes

  4. 1 medium shallot, thinly sliced

  5. 1 clove garlic, thinly sliced

  6. 1/2 teaspoon dried thyme

  7. 1/2 teaspoon dried savory, or marjoram leaves

  8. 1/8 teaspoon salt

  9. 12 ounces asparagus, woody ends removed, sliced into 1-inch pieces

  10. 1 1/2 ounces thinly sliced prosciutto, chopped

  11. Freshly ground pepper, to taste

Prep Time: 00:20
Total Time: 00:30

Community Rating:

Recipe Author: Eating Well

Dietary Considerations: Diabetes Appropriate, Gluten Free, Good Source of Fiber, Heart Healthy, Low Cholesterol, Low Saturated Fat

  1. Ingredients & Instructions
  2. Nutritional Information
  3. Dietary Considerations

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

Recipe Directions:

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.

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

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.

Serving per recipe:

2 servings, 1 1/2 cups each

Amount per serving:

  • Calories: 172
  • Carbohydrates: 25 g
  • Carbohydrate Servings: 1
  • Cholesterol: 17 mg
  • DietaryFiber: 5 g
  • Fat: 3 g
  • Monounsaturated Fat: 0 g
  • Potassium: 549 mg
  • Protein: 15 g
  • Saturated Fat: 1 g
  • Sodium: 1184 mg
  1. Gluten Free
  2. Good Source of Fiber
  3. Heart Healthy
  4. Low Cholesterol
  5. Low Saturated Fat

Other Dietary Considerations:

  • Diabetes Appropriate