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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

Asparagus Soup - The Huffington Post

Kitchen Daily