You might be wondering, ham and asparagus together? In a soup? If you’ve ever made grilled asparagus wrapped in prosciutto, then this will make sense. I wasn’t sure at first either, but it’s a delicious soup
It’s also a nice sturdy, creamy soup. But rather than loading it up with heavy cream, you’ll make a roux from the oil and butter and finish with Greek Yogurt at the end.
This is a great springtime recipe, especially around March, as many people have leftovers from an Easter ham. It’s also high season for asparagus in the US from March to May.

- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 Medium White Onion Chopped
- 2 Teaspoons Crushed Garlic
- 1/2 Cup Celery Chopped
- 1/2 Cup Carrots Chopped
- 4 Tablespoons Flour
- 8 Ounces Cubed Ham
- 1/2 Pound Potatoes Peeled and Cubed
- 6 Cups Broth
- 1 Pound Asparagus Trimmed and Chopped
- 6 Ounces Greek Yogurt
- Melt the butter in a stock pot along with the oil over medium heat. Cook the onion, celery, garlic and carrot until the onions are translucent (about 10 minutes)
- Add the flour and mix in thoroughly
- Add the stock, ham and potatoes. Bring to a light boil, reduce and simmer for 10 minutes
- Add the asparagus and continue simmering until the potatoes and asparagus are fully cooked, about 20 minutes
- Puree the mixture with a hand mixer or blender and then stir in the yogurt
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