Family Foods

Spring Asparagus Soup

Makes 8 Cups Sobeys

Ingredients:

• 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 

Directions:

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.
2. Meanwhile, in a large saucepan, melt butter over medium-low heat. Add onion, carrot and celery and sauté 5 min without browning.
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.
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.