Family Foods

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Spring Asparagus Soup


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.

1 lb (500 g) fresh asparagus, ends trimmed
1 tbsp (15 mL) olive oil
2 tsp (10 mL) unsalted butter
1 onion, diced
1 carrot, diced
2 stalks celery, diced
4 cups (1 L) chicken stock
squeeze of lemon juice
1/2 cup (125 mL) finely diced Hickory Smoked Ham Centre Cut, bone-in
1 tsp (5 mL) salt
pepper to taste
2 tbsp (30 mL) sour cream