Monday, April 05, 2010
Spring ham, asparagus, and potato soup
Spring ham, asparagus and potato soup
1 tbsp. butter
1/3 cup onions, chopped
1 tbsp. flour
16 oz. vegetable broth (plus more, depending on desired consistency)
1/2 cup water
1 tbsp. minced fresh parsley
1 tsp. Italian seasoning
1 tsp. minced chives
1/4 tsp. celery seed
1/4 tsp. nutmeg
3/4 lb. fresh asparagus, ends trimmed
3 to 4 small red potatoes, peeled and cubed (1/2 inch)
3/4 cup cubed fully cooked lean ham
3/4 cup half-and-half (or 1/2 cup milk plus 1/4 cup cream)
coarse salt and freshly ground black pepper, to taste
optional: 3 tbsp. shredded Gruyere or Swiss cheese
optional: fresh rosemary to garnish
1. In a medium saucepan, saute onions in butter until tender. Add flour, stir until blended. Gradually add broth, water, parsley, Italian seasoning, chives, celery seed, and nutmeg. Bring to a boil; cook 2-3 minutes or until slightly thickened.
2. Cut tips off asparagus and set aside. Cut stalks into 1/2 inch pieces; add to pan. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender. Cool slightly.
3. With an immersion blender (or transfer to regular blender when slightly cooled), process soup until smooth (return to pan if regular blender was used). Stir in potatoes. Bring to a boil. Cover and reduce heat; simmer 10-15 minutes. Stir in asparagus tips and ham and simmer an additional 5 minutes or until vegetables are tender. Stir in half-and-half; heat through. Sprinkle with cheese and serve immediately. Yield: 3-4 servings.
- Adapted from Taste of Home