Spring Asparagus Soup

  • Prep Time 10 min
  • Total Time 45 min
  • Makes 8 cups (2 L)

Ingredients

  • 1 lb fresh asparagus, ends trimmed 500 g
  • 1 tbsp olive oil 15 mL
  • 2 tsp unsalted butter 10 mL
  • 1 onion, diced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 4 cups chicken stock 1 L
  • squeeze of lemon juice
  • 1/2 cup finely diced Hickory Smoked Ham Centre Cut, bone-in 125 mL
  • 1 tsp salt 5 mL
  • pepper to taste
  • 2 tbsp sour cream 30 mL

Directions

  • Step 1

    Preheat oven to 400°F (200°C). Spread asparagus on a baking sheet and drizzle with olive oil. Roast on lower rack of oven until fragrant and lightly browned, about 10 min.

  • Step 2

    Meanwhile, in a large saucepan, melt butter over medium-low heat. Add onion, carrot and celery and sauté 5 min without browning.

  • Step 3

    Cut roasted asparagus into 2 in. lengths and add to saucepan along with chicken stock and lemon. Simmer until vegetables are tender, about 10 min. Meanwhile, sauté ham in a small skillet until slightly crisp. Set aside.

  • Step 4

    Fill a blender 2/3 full and purée soup in batches in a blender until smooth. Return to saucepan, season with salt and pepper and warm until heated through. Transfer soup to bowls and garnish with sour cream and ham.

Nutrition Facts

  • Nutrition Description 1/8 of the recipe
  • Calories 100
  • Fat 3 g
  • Saturated Fat 1.5 g
  • Carbs 13 g
  • Protein 5 g
  • Cholesterol 10 mg
  • Fibre 4 g
  • Sodium 430 mg