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Spring Asparagus Soup
Makes 8 Cups


  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.
  • 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