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 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.


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