Creamy Ham and Asparagus Soup
Warm up with a bowl of velvety Creamy Ham and Asparagus Soup, a comforting dish that’s as elegant as it is satisfying. Bursting with the earthy flavors of tender asparagus and the savory richness of diced ham, this hearty soup is thickened to perfection with a buttery roux and finished with a splash of heavy cream for luxurious texture. Fresh onions and garlic add depth, while a quick blitz with an immersion blender gives you control over the consistency—smooth or slightly chunky, the choice is yours. Ready in just 40 minutes, this one-pot meal is perfect for weeknight dinners or a cozy lunch and can be topped with grated Parmesan and fresh parsley for an extra layer of sophistication. With its simple yet indulgent ingredients, this ham and asparagus soup is a comforting twist on classic cream-based soups that’s sure to win over family and guests alike.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 cup ham, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the garlic and cook for 30 seconds, until fragrant.
Add the asparagus pieces and cook for another 5 minutes, stirring occasionally, until they are bright green and slightly tender.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth while stirring to combine. Bring the mixture to a gentle boil.
Reduce the heat to a simmer and cook for about 10 minutes, until the asparagus is tender.
Using an immersion blender, puree the soup to your desired consistency. You can make it completely smooth or leave some texture for a chunkier soup.
Stir in the diced ham and heavy cream, and let the soup simmer for an additional 5 minutes.
Season the soup with salt and black pepper, adjusting to taste.
Serve hot, garnished with grated Parmesan cheese and chopped parsley, if desired.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 8728 mg | 379% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 19.5 g | ||
| Protein | 101.7 g | 203% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 922 mg | 71% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2735 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
