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SERVES 2
This creamless (but still creamy) soup is a great meal on its own - but you can also spoon it over lump crabmeat, cooked shrimp or cubed tofu for a heftier meal.
Ingredients:
14-ounce can reduced-sodium chicken broth
1/4 cup water
1 yellow-fleshed potato, such as Yukon Gold (6 ounces), peeled and cut into 1/2-inch cubes
1 medium shallot, thinly sliced
1 clove garlic, thinly sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried savory, or marjoram leaves
1/8 teaspoon salt
12 ounces asparagus, woody ends removed, sliced into 1-inch pieces
1-1/2 ounces thinly sliced prosciutto, chopped
Freshly ground pepper, to taste
Preparation:
1.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.
2.Meanwhile, cook prosciutto in a small skillet over medium heat, stirring, until crisp, about 5 minutes.
3.Pour the soup into a large blender or food processor (see Tip); puree until smooth, scraping down the sides if necessary. Season with pepper. Serve topped with the crisped prosciutto.
Tip:
Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.
Nutritional Information:
Per serving
Calories 174 kcal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 25 g
Dietary Fiber 5 g
Fat 3 g
Saturated Fat 1 g
Monosaturated Fat -
Polysaturated Fat -
Protein 15 g
Potassium 378 mg
Sodium 818 mg
Iron -
Cholesterol 20 mg
Folic Acid -
Nutritional Bonus:
Per serving
Vitamin C (50% daily value), Iron (30% dv), Vitamin A (25% dv), Folate (22% dv).
This creamless (but still creamy) soup is a great meal on its own - but you can also spoon it over lump crabmeat, cooked shrimp or cubed tofu for a heftier meal.
Ingredients:
14-ounce can reduced-sodium chicken broth
1/4 cup water
1 yellow-fleshed potato, such as Yukon Gold (6 ounces), peeled and cut into 1/2-inch cubes
1 medium shallot, thinly sliced
1 clove garlic, thinly sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried savory, or marjoram leaves
1/8 teaspoon salt
12 ounces asparagus, woody ends removed, sliced into 1-inch pieces
1-1/2 ounces thinly sliced prosciutto, chopped
Freshly ground pepper, to taste
Preparation:
1.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.
2.Meanwhile, cook prosciutto in a small skillet over medium heat, stirring, until crisp, about 5 minutes.
3.Pour the soup into a large blender or food processor (see Tip); puree until smooth, scraping down the sides if necessary. Season with pepper. Serve topped with the crisped prosciutto.
Tip:
Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.
Nutritional Information:
Per serving
Calories 174 kcal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 25 g
Dietary Fiber 5 g
Fat 3 g
Saturated Fat 1 g
Monosaturated Fat -
Polysaturated Fat -
Protein 15 g
Potassium 378 mg
Sodium 818 mg
Iron -
Cholesterol 20 mg
Folic Acid -
Nutritional Bonus:
Per serving
Vitamin C (50% daily value), Iron (30% dv), Vitamin A (25% dv), Folate (22% dv).
