Creamy Ham and Asparagus Soup
photo by breezermom
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 1⁄2 cups asparagus spears, cut in 1-inch pieces
- 1 medium carrot, julienned
- 2 tablespoons butter
- 3 onions, small white, quartered
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- 1 cup ham, cooked and cubed
- 2 1⁄2 ounces mushrooms, drained (I use fresh)
- 1 cup half-and-half cream
- salt (to taste)
- pepper (to taste)
- 1⁄4 cup swiss cheese, shredded (optional)
- 1 teaspoon dill (optional)
- parmesan cheese, shredded (optional)
- chopped fresh parsley (optional)
directions
- Place asparagus in a saucepan with enough water to cover and cook until crisp-tender.
- Drain and set aside.
- In a heavy saucepan, saute carrot in butter for 3 - 5 minutes.
- Add onions and saute 2 minutes longer or til tender.
- Stir in flour and gradually add milk whisking until smooth.
- Bring to a boil and stir for 2 minutes.
- Add broth, ham, mushrooms and reserved asparagus.
- Reduce heat and add cream.
- Heat through but do not boil.
- Salt and pepper to taste.
- Add Swiss Cheese and dill if using.
- Garnish with Parmesan and parsley.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<p>I have two teenage children and am very happily married. We live in Southern, Ontario. <br /><br />I live to cook and just love to putter around the kitchen. I enjoy reading all kinds of cookbooks which I borrow from the library or buy second hand. I really like Taste of Home magazine, because the recipes are from ordinary people and aren't too complicated. I also like to read community or church cookbooks because you know that the recipe must be special for someone to share it. <br /><br />I discovered RecipeZaar because it was mentioned by someone in a cooking magazine...now I am hooked. I think it is so helpful to read the reviews and suggestions from others who have tried recipes before me. <br /><br />I always thought of myself as a pretty good cook, but I am learning so much since I have joined RecipeZaar. I really appreciate the ideas and feed back that everyone provides.</p>
114172283"