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Cream of Asparagus Soup with Ham

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Cream of asparagus soup with ham

Ingredients

Scale
  • 8 ounces ham, diced
  • 2 tablespoons butter
  • 1 medium carrot, diced
  • 2 small potatoes, peeled and diced
  • 1/2 medium onion, diced
  • 1/4 cup white wine
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1 1/2 cups asparagus, cut into 1 inch pieces
  • 1 cup heavy cream
  • 1 teaspoon thyme
  • salt and pepper to taste

Instructions

  1. Heat a large dutch oven over medium-high heat, add ham and cook. Stirring until golden, about 5 minutes. Using a slotted spoon, transfer the ham to a plate.
  2. Add butter to pan. Add the carrots, potatoes, and onions to pot. Cook until onions are softened, about 5 minutes. Add white wine and scrape brown bits off the bottom. Cook until wine is almost evaporated. Add flour and mix to combine.
  3. Add broth and milk. Cook until the potatoes are tender, 10 to 12 minutes. Stir in the asparagus and cook until tender.
  4. With a slotted spoon, scoop out 1/2 cup asparagus pieces and set aside for garnish. Blend the soup either in a blender or with an immersion blender until smooth.
  5. Return the soup to the pot, stir in the cream and season with salt, pepper, and thyme. Add the ham back to the pot. Ladle into bowls and serve.

Nutrition

Find it online: https://prairiecalifornian.com/cream-of-asparagus-soup/