Spring Asparagus Soup
Prep Time
Makes
Cooking Mode
1 lb fresh asparagus, ends trimmed
1 tbsp olive oil
2 tsp unsalted butter
1 onion, diced
1 carrot, diced
2 stalks celery, diced
4 cups chicken stock
squeeze of lemon juice
½ cup finely diced Hickory Smoked Ham Centre Cut, bone-in
1 tsp salt
pepper to taste
2 tbsp sour cream
1 lb fresh asparagus, ends trimmed
1 tbsp olive oil
2 tsp unsalted butter
1 onion, diced
1 carrot, diced
2 stalks celery, diced
4 cups chicken stock
squeeze of lemon juice
½ cup finely diced Hickory Smoked Ham Centre Cut, bone-in
1 tsp salt
pepper to taste
2 tbsp sour cream
Directions
1Preheat 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.
2Meanwhile, in a large saucepan, melt butter over medium-low heat. Add onion, carrot and celery and sauté 5 min without browning.
3Cut 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.
4Fill 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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