Ham and Asparagus Soup

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.

5 from 1 vote

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Ham and Asparagus Soup

A delicious and hearty springtime soup

Course: Soup

Cuisine: American

Servings: 8 Servings

Author: Tony Bailey

Ingredients

• 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

Instructions

1. 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)
2. Add the flour and mix in thoroughly
3. Add the stock, ham and potatoes. Bring to a light boil, reduce and simmer for 10 minutes
4. Add the asparagus and continue simmering until the potatoes and asparagus are fully cooked, about 20 minutes
5. Puree the mixture with a hand mixer or blender and then stir in the yogurt