¼ 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
½ tsp dried thyme
½ tsp dried savory or marjoram leaves
⅛ tsp salt
12 oz asparagus, woody ends removed, sliced into 1-inch pieces
1 ½ oz thinly sliced prosciutto, chopped
freshly ground pepper to taste
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 (see Tip); puree until smooth, scraping down the sides if necessary. Season with pepper. Serve topped with the crisped prosciutto.
Tip: Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.
Provided by: EatingWell
Per Single Serving / Serves 2 Total
- Calories 174 5%
- Calories from fat 27 5%
- Total Fat 3gm 7%
- Saturated Fat 1gm 34%
- Sodium 818mg 5%
- Total Carbohydrates 25gm
- Fiber 5gm
- Protein 15gm
- Cholesterol 20mg 8%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.