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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is an amazing soup the just screams flavor. You gotta love prosciutto. Ingredients:
1 (14 ounce) can reduced-sodium chicken broth |
1/4 cup water |
1 yellow-fleshed potato, such as yukon gold, 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 black pepper to taste |
Directions:
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.
2. Meanwhile, cook prosciutto in a small skillet over medium heat, stirring, until crisp, about 5 minutes.
3. Pour the soup into a large blender or food processor, puree until smooth, scraping down the sides if necessary. Season with pepper. Serve topped with the crisped prosciutto.
4. Yield: 2 servings
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