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Day After Easter Soup

“Every spring I wait impatiently for the asparagus crop to arrive so I can make cream of asparagus soup. One year I added the leftovers from Easter, and it turned into this hit that has since become a spring tradition.” Susan Wilson — Milwaukee, Wisconsin

9 ServingsPrep: 25 min. Cook: 45 min.

Ingredients

2 medium leeks (white portion only), chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 carton (32 ounces) vegetable broth
1 cup water
1 tablespoon minced fresh parsley
1 teaspoon herbes de Provence
1 teaspoon minced chives
1/2 teaspoon celery seed
1/4 teaspoon ground nutmeg
1 pound fresh asparagus, trimmed
5 medium red potatoes, peeled and cut into 1/2-inch cubes
1-1/2 cups cubed fully cooked lean ham
1-1/4 cups half-and-half cream
3 tablespoons shredded Gruyere or Swiss cheese

Directions

In a large saucepan, saute leeks in butter until tender. Stir in
flour until blended. Gradually add the broth, water, parsley, herbes
de Provence, chives, celery seed and nutmeg. Bring to a boil; cook
and stir for 2 minutes or until thickened.
Cut tips off asparagus and set aside. Cut stalks into 1/2-in. pieces;
add to pan. Reduce heat; cover and simmer for 10-15 minutes or until
asparagus is tender. Cool slightly.
In a blender, process soup in batches until smooth. Return all to

2 of 2

Day After Easter Soup (continued)

Directions (continued)

pan. Stir in potatoes. Bring to a boil. Reduce heat; cover and
simmer for 10 minutes. Stir in asparagus tips; cover and simmer 5-8
minutes longer or until vegetables are tender. Stir in ham and
cream; heat through. Sprinkle with cheese. Yield: 9 servings (2-1/4
quarts).

Nutrition Facts: 1 cup equals 207 calories, 8 g fat (5 g saturated fat), 35 mg cholesterol, 824 mg sodium, 24 g carbohydrate, 2 g fiber, 9 g protein.