Taste of Home
Creamy Ham and Asparagus Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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.
Ingredients
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1-1/2 cups cut fresh asparagus (1-inch pieces)
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1 medium carrot, julienned
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2 tablespoons butter
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3 small onions, quartered
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2 tablespoons all-purpose flour
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1 cup milk
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1 cup chicken broth
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1 cup cubed fully cooked ham
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1 jar (2-1/2 ounces) sliced mushrooms, drained
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1 cup half-and-half cream
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Salt and pepper to taste
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Grated Parmesan cheese, optional
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Chopped fresh parsley, optional
Directions
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1.
Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and set aside.
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2.
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.
Nutrition Facts
1 cup: 285 calories, 17g fat (10g saturated fat), 72mg cholesterol, 881mg sodium, 18g carbohydrate (11g sugars, 3g fiber), 14g protein.
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