- 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
Method
- 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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Nutritional Facts Per Serving
- 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
