Asparagus Soup
This creamless but still creamy soup is a great lunch or summer-night dinner on its own - but you can also spoon it over lump crabmeat, cooked shrimp or cubed tofu for a heftier meal.
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
Directions
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.
Nutrition Information
Per serving
Calories: 174
Carbohydrates: 25g
Fat: 3g
Saturated Fat: 1g
Monounsaturated Fat: 0g
Protein: 15g
Cholesterol: 20mg
Dietary Fiber: 5g
Potassium: 378mg
Sodium: 818mg
Nutrition Bonus: Vitamin C (50% daily value), Iron (30% dv), Vitamin A (25% dv), Folate (22% dv).
SERVES: 2
PREP TIME: 20 minutes
TOTAL TIME: 30 minutes
LEVEL: Easy
MEETS THESE GUIDELINES:
Healthy Weight
Heart Healthy
Low Sat Fat
Low Cholesterol
High Fiber
Low Calorie
MAKE AHEAD TIP:
Prepare the soup (Steps 1 and 3), cover and refrigerate for up to 2 days. Top with prosciutto just before serving.
RECIPE TIPS:
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.
 Send This Recipe to a Friend
 Print this Recipe
 Search for More Recipes
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.