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Ingredients

• 1 14-ounce can  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

Description

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.

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