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