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Prep Time
10 mins
Total Time
45 mins
Serves
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.
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Nutrition Facts

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