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Creamy Ham and Asparagus Soup

 Creamy Ham and Asparagus Soup
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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Creamy Ham and Asparagus Soup (continued)

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.