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Asparagus Soup

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  30 Minutes
  2 servings, 1 1/2 cups each
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.

Make Ahead Tip: Prepare the soup (Steps 1 & 3), cover and refrigerate for up to 2 days. Top with prosciutto just before serving.
RECIPE 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

Tip: 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.
Asparagus Soup Recipe at Cooking.com
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 King of Spears: Asparagus
Nutrition Facts per Serving
Yield:   2 servings, 1 1/2 cups each
Calories: 174
Fat. Total: 3g
Protein: 15g
Carbohydrates, Total: 25g
Fat, Saturated: 1g
Fiber: 5g
Cholesterol: 20mg
Sodium: 818mg
% Cal. from Fat: 16%
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