Asparagus Soup

Asparagus Soup

This creamless but still creamy soup is a great lunch or summer-night dinner on its own - but you can also spoon it over lump crabmeat, cooked shrimp or cubed tofu for a heftier meal.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber High Potassium Low Calorie Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
2 20 min 30 min

Directions

Ingredients

  • 1 14-ounce c reduced-sodium chicken broth
  • 1/4 cup water
  • 1 yellow-fleshed potato, such as Yukon Gold (6 ounces), peeled and cut into 1/2-inch cubes
  • 1 medium shallot, thinly sliced
  • 1 clove garlic, thinly sliced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried savory, or marjoram leaves
  • 1/8 teaspoon salt
  • 12 ounces asparagus, woody ends removed, sliced into 1-inch pieces
  • 1 1/2 ounces thinly sliced prosciutto, chopped
  • Freshly ground pepper, to taste

Cooking Instruction

Step 1

Place broth, water, potato, shallot, garlic, thyme, savory (or marjoram) and salt in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potato is tender, about 8 minutes. Add asparagus, return to a simmer, and cook, covered, until the asparagus is tender, about 5 minutes more.

Step 2

Meanwhile, cook prosciutto in a small skillet over medium heat, stirring, until crisp, about 5 minutes.

Step 3

Pour the soup into a large blender or food processor (see Tip); puree until smooth, scraping down the sides if necessary. Season with pepper. Serve topped with the crisped prosciutto.


Nutrition

  • Serving: Per serving
  • Calories: 174
  • Carbohydrates: 25g
  • Fat: 3g
  • Protein: 15g
  • Dietary Fiber: 5g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 0g
  • Cholesterol: 20mg
  • Potassium: 378mg
  • Sodium: 818mg
  • Exchanges: 1 starch, 1 vegetable, 1 lean meat
  • Carbohydrate Servings: 1

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