Creamy Ham and Asparagus Soup Recipe

5 3 3
Creamy Ham and Asparagus Soup Recipe
Creamy Ham and Asparagus Soup Recipe photo by Taste of Home
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Creamy Ham and Asparagus Soup Recipe

Read Reviews
5 3 3
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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.
Originally published as Creamy Ham and Asparagus Soup in Country Pork 1996, p36

Nutritional Facts

1 cup: 285 calories, 17g fat (10g saturated fat), 72mg cholesterol, 881mg sodium, 18g carbohydrate (11g sugars, 3g fiber), 14g protein.

  • 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
  1. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and set aside.
  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. Yield: 4 servings.
Originally published as Creamy Ham and Asparagus Soup in Country Pork 1996, p36

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godsgrace_7 User ID: 5733048 265142
Reviewed Apr. 24, 2017

"Excellent recipe. Kids loved it. I added diced red potatoes and celery leaves and parsley. Everything else stayed the same. Definitely going to make it again!"

MY REVIEW
juliecooks4u User ID: 1585693 48454
Reviewed Apr. 8, 2013

"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."

MY REVIEW
patellison User ID: 3937144 15439
Reviewed Apr. 23, 2012

"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!"

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