Directions:
- Place broth, water, potato, shallot, garlic, thyme, savory (or marjoram) and salt in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potato is tender, about 8 minutes. Add asparagus, return to a simmer, and cook, covered, until the asparagus is tender, about 5 minutes more.
- Meanwhile, cook prosciutto in a small skillet over medium heat, stirring, until crisp, about 5 minutes.
- Pour the soup into a large blender or food processor, puree until smooth, scraping down the sides if necessary. Season with pepper. Serve topped with the crisped prosciutto.
- Yield: 2 servings
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.96 Kcal (846 kJ) | ||
| Calories from fat | 15.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 3% | |
|---|---|---|---|
| Cholesterol | 14.88mg | 5% | |
| Sodium | 774.39mg | 32% | |
| Potassium | 1107.91mg | 24% | |
| Total Carbs | 35.16g | 12% | |
| Sugars | 8.89g | 36% | |
| Dietary Fiber | 7.47g | 30% | |
| Protein | 13.41g | 27% | |
| Vitamin C | 36.7mg | 61% | |
| Iron | 5.5mg | 31% | |
| Calcium | 95.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 50.6 Kcal (212 kJ) | ||
| Calories from fat | 3.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.44g | 3% | |
|---|---|---|---|
| Cholesterol | 3.73mg | 5% | |
| Sodium | 194.01mg | 32% | |
| Potassium | 277.57mg | 24% | |
| Total Carbs | 8.81g | 12% | |
| Sugars | 2.23g | 36% | |
| Dietary Fiber | 1.87g | 30% | |
| Protein | 3.36g | 27% | |
| Vitamin C | 9.2mg | 61% | |
| Iron | 1.4mg | 31% | |
| Calcium | 23.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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