My Creamy Seasonal Asparagus and Ham Soup is a great recipe to utilize ham leftovers and asparagus is also very seasonal from April through the month of July making this a wonderful and flavorful combination.

Asparagus however, deteriorates rather quickly after it is cut. To get the most out of this healthy veggie, make sure you stand the stalks in an inch or two of cold water in a jug or glass if you are not going to use them straight away. Always make sure to pick nice green stalks that are firm to the touch. Asparagus has more folic acid than any veggie on the planet along with vitamins A, C, fiber and potassium to name a few and is also great just tossed in olive oil, salt, pepper and charred on the grill.

This very simple, easy and flavorful recipe makes an exquisite starter for entertaining or just curling up by the fireplace with your slippers kind of soup!
This recipe serves 6 as a starter or 4 – 5 really well with a salad for dinner.

Ingredients

3 lbs. asparagus
1 large brown/yellow onion, diced
5 cloves fresh garlic, chopped
Ground black pepper
Kosher salt
2 cups cooked ham, shredded or diced
8 - 12 cups organic chicken stock
1/3 cup heavy whipping cream
2 tbsp. butter

Method

1. Snap the woody ends from the asparagus and then cut the stalks into pieces. Reserve a few tips per person to garnish each bowl of soup with and set aside. Over a medium flame in a Dutch oven or a heavy soup pot, cook the garlic, onion with a pinch of salt in the olive oil until the onion is opaque.

2. Add the asparagus to the pot, along with 4 - 5 cups of stock (enough to cover for now). Bring the pot to a simmer, partially cover and cook, until the asparagus is very tender.

Please exercise caution when working with hot liquids in a blender, the steam makes the ingredients rise. Cover the lid with a kitchen towel when blending/pureeing).

Working in batches, puree the soup in a blender or kitchen ninja (only fill half way). Transfer back to a pot and add the ham and more stock for consistency as you wish, gently heating through on medium low heat while you cook the asparagus tips and make the croutons.

3. Melt the butter in a skillet and over a medium flame, cook the asparagus tips until crisp tender. Toast the bread and cut into small triangles for dunking. Just before serving, turn off the heat and stir in the cream.


Serve the soup in bowls, garnished with a few asparagus tips, croutons and a healthy salad.

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