Creamy Ham and Asparagus Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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:
1. Place asparagus in a saucepan with enough water to cover and cook until crisp-tender.
2. Drain and set aside.
3. In a heavy saucepan, saute carrot in butter for 3 - 5 minutes.
4. Add onions and saute 2 minutes longer or til tender.
5. Stir in flour and gradually add milk whisking until smooth.
6. Bring to a boil and stir for 2 minutes.
7. Add broth, ham, mushrooms and reserved asparagus.
8. Reduce heat and add cream.
9. Heat through but do not boil.
10. Salt and pepper to taste.
11. Add Swiss Cheese and dill if using.
12. Garnish with Parmesan and parsley.
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