Creamy Ham and Asparagus Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
1-1/2 cups cut fresh asparagus (1-inch pieces) |
1 medium carrot, julienned |
2 tablespoons butter |
3 small onions, quartered |
2 tablespoons king arthur unbleached 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:
1. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and set aside.
2. 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. Yield: 4 servings.
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