Asparagus Soup

• 1 cup(s) reduced-sodium chicken broth
• 0.25 cup(s) water
• 1  yellow-fleshed potato, such as Yukon Gold (6 ounces), peeled and cut
• 1  medium shallot, thinly sliced
• 1 clove(s) garlic, thinly sliced
• 0.5 teaspoon(s) dried thyme
• 0.5 teaspoon(s) dried savory, or marjoram leaves
• 0.125 teaspoon(s) salt
• 12 ounce(s) asparagus, woody ends removed, sliced into 1-inch pieces
• 1.5 ounce(s) 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.

Write your own review

---

Here are some alternate versions of this recipe created by our wonderful community of chefs!