Creamyhamandasparagussoup Recipes

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CREAMY HAM AND ASPARAGUS SOUP



Creamy Ham and Asparagus Soup image

Like most country cooks, I often bake a large ham so that I can use leftovers in tasty dishes like this. Fresh asparagus is wonderful in this soup's creamy broth.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1-1/2 cups cut fresh asparagus (1-inch pieces)
1 medium carrot, julienned
2 tablespoons butter
3 small onions, quartered
2 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth
1 cup cubed fully cooked ham
1 jar (2-1/2 ounces) sliced mushrooms, drained
1 cup half-and-half cream
Salt and pepper to taste
Grated Parmesan cheese, optional
Chopped fresh parsley, optional

Steps:

  • Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and set aside. , In a large heavy saucepan, saute carrot in butter for 3-5 minutes; add onions and saute 2 minutes longer or until tender. Stir in flour; gradually add milk. Bring to a boil; boil and stir for 2 minutes. Add broth, ham, mushrooms and reserved asparagus. Reduce heat; add cream. Heat through but do not boil. Add salt and pepper. Garnish with Parmesan cheese and parsley if desired.

Nutrition Facts : Calories 285 calories, Fat 17g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 881mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 3g fiber), Protein 14g protein.

CREAMY HAM AND ASPARAGUS SOUP



Creamy Ham and Asparagus Soup image

A great dish for using up that leftover ham. This comes from TOH Country Soups and Stews 1999 by Maurine Kent of Texas. I have adapted slightly by adding swiss cheese and dill which I have shown as optional ingredients. This is really good soup, you will enjoy it.

Provided by mums the word

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 cups asparagus spears, cut in 1-inch pieces
1 medium carrot, julienned
2 tablespoons butter
3 onions, small white, quartered
2 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth
1 cup ham, cooked and cubed
2 1/2 ounces mushrooms, drained (I use fresh)
1 cup half-and-half cream
salt (to taste)
pepper (to taste)
1/4 cup swiss cheese, shredded (optional)
1 teaspoon dill (optional)
parmesan cheese, shredded (optional)
chopped fresh parsley (optional)

Steps:

  • Place asparagus in a saucepan with enough water to cover and cook until crisp-tender.
  • Drain and set aside.
  • In a heavy saucepan, saute carrot in butter for 3 - 5 minutes.
  • Add onions and saute 2 minutes longer or til tender.
  • Stir in flour and gradually add milk whisking until smooth.
  • Bring to a boil and stir for 2 minutes.
  • Add broth, ham, mushrooms and reserved asparagus.
  • Reduce heat and add cream.
  • Heat through but do not boil.
  • Salt and pepper to taste.
  • Add Swiss Cheese and dill if using.
  • Garnish with Parmesan and parsley.

Nutrition Facts : Calories 301.5, Fat 17.7, SaturatedFat 10.2, Cholesterol 64.4, Sodium 846.9, Carbohydrate 21.1, Fiber 3.5, Sugar 5.7, Protein 16.5

CREAMY HAM AND POTATO SOUP



Creamy Ham and Potato Soup image

A delicious and creamy ham and potato soup that is chock-full of vegetables so it's still good for you! A wonderful hearty soup the whole family will enjoy! Any variety of squash can be used.

Provided by mikhela1220

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 40m

Yield 10

Number Of Ingredients 18

3 large red potatoes, diced
1 onion, chopped
1 cup diced cooked turkey
1 cup diced cooked ham
⅔ cup diced celery
⅔ cup sliced carrots
⅔ cup chopped asparagus
⅔ cup frozen peas
⅔ cup peeled and cubed butternut squash
1 (32 ounce) carton chicken broth
1 cup water
1 teaspoon Italian seasoning, or to taste
1 teaspoon ground white pepper, or to taste
½ teaspoon salt, or to taste
3 bay leaves
¼ cup butter
7 tablespoons all-purpose flour
2 cups milk

Steps:

  • Combine potatoes, onion, turkey, ham, celery, carrots, asparagus, peas, and butternut squash in a large pot. Pour chicken broth and water over mixture; bring to a boil. Reduce heat to medium and simmer soup until potatoes and squash are tender, 10 to 15 minutes. Stir Italian seasoning, white pepper, salt, and bay leaves into soup and continue to simmer.
  • Melt butter in a saucepan over medium-low heat. Whisk flour into butter, whisking constantly, until thickened, about 1 minute. Slowly stir milk into flour mixture until mixture it smooth and thickened, 4 to 5 minutes. Stir milk mixture into soup and cook until thickened and heated through, 3 to 5 minutes.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 30.8 g, Cholesterol 36.5 mg, Fat 9.3 g, Fiber 3.7 g, Protein 12.6 g, SaturatedFat 4.7 g, Sodium 813.6 mg, Sugar 6.3 g

CREAMY ASPARAGUS SOUP



Creamy Asparagus Soup image

This is my version of a recipe I tasted while on vacation. When we got home, I tinkered around with ingredients until I came up with a winning combination. -Lisa Hagdohl, Walbridge, Ohio

Provided by Taste of Home

Categories     Lunch

Time 40m

Number Of Ingredients 16

1 medium potato, peeled and diced
1 medium onion, chopped
5 green onions, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 can (49-1/2 ounces) chicken broth
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 cup half-and-half cream
1 cup sour cream
2 bacon strips, cooked and crumbled
Additional sour cream
Asparagus tips, optional

Steps:

  • In a Dutch oven or soup kettle, saute potato, onions, carrot and celery in butter until onions and celery are tender. Stir in flour, salt and pepper until blended. gradually add broth. bring to a boil; cook and stir for 2 minutes., Add asparagus; reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Cool to lukewarm. , In a blender, puree vegetable mixture in small batches until smooth. Pour into a large bowl; stir in cream and sour cream until smooth., Serve warm, or cover and refrigerate for at least 2 hours and served chilled. Garnish with bacon, sour cream and asparagus tips if desired.

Nutrition Facts : Calories 163 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 886mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

No need to toss out the tough ends of asparagus-use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 7

Coarse salt and freshly ground black pepper
2 bunches asparagus (about 2 pounds), trimmed and cut into 1 inch pieces, trimmings and 20 tips reserved
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 large shallot, sliced crosswise, plus 1/2 large shallot
1/2 large clove garlic, finely chopped, plus 1/2 large clove garlic
1 medium Yukon gold or Russet potato (about 8 ounces), peeled and diced (about 1 cup)
1/2 cup heavy cream

Steps:

  • Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
  • In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.

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