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Creamy Ham and Asparagus Soup Recipe

Creamy Ham and Asparagus Soup Recipe photo by Taste of Home

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Like most country cooks, I often bake a large ham so that I can use leftovers in tasty dishes like this. Fresh asparagus is wonderful in this soup's creamy broth.

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Creamy Ham and Asparagus Soup Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1-1/2 cups cut fresh asparagus (1-inch pieces)
1 medium carrot, julienned
2 tablespoons butter
3 small onions, quartered
2 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth
1 cup cubed fully cooked ham
1 jar (2-1/2 ounces) sliced mushrooms, drained
1 cup half-and-half cream
Salt and pepper to taste
Grated Parmesan cheese, optional
Chopped fresh parsley, optional

Directions

Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and set aside.
In a large heavy saucepan, saute carrot in butter for 3-5 minutes; add onions and saute 2 minutes longer or until tender. Stir in flour; gradually add milk. Bring to a boil; boil and stir for 2 minutes. Add broth, ham, mushrooms and reserved asparagus. Reduce heat; add cream. Heat through but do not boil. Add salt and pepper. Garnish with Parmesan cheese and parsley if desired. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 285 calories, 17 g fat (10 g saturated fat), 72 mg cholesterol, 881 mg sodium, 18 g carbohydrate, 3 g fiber, 14 g protein.

Originally published as Creamy Ham and Asparagus Soup in Country Pork , p36

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Creamy Ham and Asparagus Soup

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Reviewed on Apr. 08, 2013 by juliecooks4u

So good! I used canned milk for the half and half (add a little sugar for the sweetness). I used 2 onions and 3 carrots. I also added 1/2 C swiss cheese at the end. SO DELICIOUS. I will be making this again.

Reviewed on Apr. 23, 2012 by patellison

Delicious! What a great way to use up leftover easter ham rather than my usual bean or split pea soup. I put more ham than called for because I served it as the main dish. Be careful not to overcook the asparagus!