Asparagus Soup with Prosciutto

Asparagus Soup with Prosciutto

  • Prep: 15 min
  • Cook Time: 17 min
  • Total: 32 min
  • Serving: 4 Servings

Try this creamy asparagus soup sprinkled with crispy crumbled prosciutto.


  • 1-14-ounce can reduced-sodium chicken broth
  • 1/4 cup water
  • 1 yellow-fleshed potato, 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


  1. Place the prosciutto in a small skillet over medium-high heat and cook for 5 minutes until crispy. Crumble when cool and set aside.
  2. In the meantime, put the broth, water, potato, shallot, garlic, thyme, savory and salt into a large saucepan and bring to a boil.
  3. Once boiling reduce the heat to medium-low, cover, and simmer for 9 minutes. Add in the asparagus and cook for an additional 6 minutes.
  4. Using a handheld immersion blender, blend the soup until smooth and then transfer into bowls. Top with the crumbled prosciutto and serve immediately.

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