Asparagus Soup


  • 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


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. Favicon
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