Creamy Ham and Asparagus Soup

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Jun. 17, 2022
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.


  • 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.

Nutrition Facts

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