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.
Creamy Ham and Asparagus Soup
Creamy Ham and Asparagus Soup
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
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.
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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