Best Creamy Ham And Asparagus Soup Recipes

CREAMY HAM AND ASPARAGUS SOUP

Creamy Ham and Asparagus Soup image

Like most country cooks, I often bake a large ham so that I can use leftovers in tasty dishes like this. Fresh asparagus is wonderful in this soup's creamy broth.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups cut fresh asparagus (1-inch pieces)
1 medium carrot, julienned
2 tablespoons butter
3 small onions, quartered
2 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth
1 cup cubed fully cooked ham
1 jar (2-1/2 ounces) sliced mushrooms, drained
1 cup half-and-half cream
Salt and pepper to taste
Grated Parmesan cheese, optional
Chopped fresh parsley, optional

Steps:

Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and set aside. , In a large heavy saucepan, saute carrot in butter for 3-5 minutes; add onions and saute 2 minutes longer or until tender. Stir in flour; gradually add milk. Bring to a boil; boil and stir for 2 minutes. Add broth, ham, mushrooms and reserved asparagus. Reduce heat; add cream. Heat through but do not boil. Add salt and pepper. Garnish with Parmesan cheese and parsley if desired.

Nutrition Facts : Calories 285 calories, Fat 17g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 881mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 3g fiber), Protein 14g protein.

CREAMY HAM AND ASPARAGUS SOUP

Creamy Ham and Asparagus Soup image

A great dish for using up that leftover ham. This comes from TOH Country Soups and Stews 1999 by Maurine Kent of Texas. I have adapted slightly by adding swiss cheese and dill which I have shown as optional ingredients. This is really good soup, you will enjoy it.

Provided by mums the word

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

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)

Steps:

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.

Nutrition Facts : Calories 301.5, Fat 17.7, SaturatedFat 10.2, Cholesterol 64.4, Sodium 846.9, Carbohydrate 21.1, Fiber 3.5, Sugar 5.7, Protein 16.5

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