Creamy Ham And Asparagus Soup Food

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CREAMED HAM AND ASPARAGUS



Creamed Ham and Asparagus image

To be truthful, asparagus is my least favorite vegetable. But I make an exception with this recipe my mom and I came up with together. The ham and cheese really lend a tasty difference. Now that our parents are retired, my brothers and I have taken over the family farm. We milk 200 Holsteins.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 pound fresh or frozen asparagus, cut into 1-inch pieces
1 tablespoon cornstarch
1-1/2 cups milk, divided
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried parsley flakes
1-1/2 pounds fully cooked ham, cubed
3 hard-boiled large eggs, chopped
2 cups shredded cheddar cheese
Toast points or biscuits

Steps:

  • In a saucepan, cook asparagus in a small amount of water until tender; drain and set aside. , In a large saucepan, melt butter. Stir in cornstarch, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Add parsley, ham, eggs, cheese and asparagus; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast points or biscuits.

Nutrition Facts : Calories 805 calories, Fat 72g fat (43g saturated fat), Cholesterol 339mg cholesterol, Sodium 2606mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.

CREAMY HAM AND ASPARAGUS SOUP



Creamy Ham and Asparagus Soup image

Like most country cooks, I often bake a large ham so that I can use leftovers in tasty dishes like this. Fresh asparagus is wonderful in this soup's creamy broth.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1-1/2 cups cut fresh asparagus (1-inch pieces)
1 medium carrot, julienned
2 tablespoons butter
3 small onions, quartered
2 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth
1 cup cubed fully cooked ham
1 jar (2-1/2 ounces) sliced mushrooms, drained
1 cup half-and-half cream
Salt and pepper to taste
Grated Parmesan cheese, optional
Chopped fresh parsley, optional

Steps:

  • Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and set aside. , In a large heavy saucepan, saute carrot in butter for 3-5 minutes; add onions and saute 2 minutes longer or until tender. Stir in flour; gradually add milk. Bring to a boil; boil and stir for 2 minutes. Add broth, ham, mushrooms and reserved asparagus. Reduce heat; add cream. Heat through but do not boil. Add salt and pepper. Garnish with Parmesan cheese and parsley if desired.

Nutrition Facts : Calories 285 calories, Fat 17g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 881mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 3g fiber), Protein 14g protein.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

1/2 stick unsalted butter
1/2 onion, chopped, (about 1/2 cup)
1 clove garlic, crushed
Salt and freshly ground black pepper
2 pounds asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
1 pint sour cream, room temperature
2 teaspoons Hungarian hot paprika, for garnish

Steps:

  • Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 first-course servings (

Number Of Ingredients 12

2 pounds medium asparagus (2 bunches), cut in half crosswise
1 tablespoon plus 1 teaspoon kosher salt
6 tablespoons unsalted butter
1 medium Spanish onion, chopped
1 stalk celery, chopped
1 carrot, chopped
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 tablespoon dry white vermouth

Steps:

  • Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Reserve 7 1/2 cups of the cooking liquid.
  • Thinly slice 18 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces.
  • Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
  • Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes.
  • Stir in the chopped asparagus and bring to a boil. Remove from the heat and allow to cool.
  • Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat.
  • Whisk the heavy cream, vermouth, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

This soup is wonderful served hot or cold. Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good.

Provided by Millereg

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fresh asparagus spear
1 medium onion, diced
1 tablespoon unsalted butter
24 ounces reduced-sodium chicken broth (quantity to taste) or 24 ounces chicken broth (quantity to taste)
1 medium potato, peeled and diced
1 celery rib, chopped
1 teaspoon dried thyme (or fresh thyme)
8 ounces cream (You may want to use evaporated skim milk to cut more fat)
salt or salt substitute
fresh ground white pepper

Steps:

  • Soak and rinse asparagus.
  • Remove top 1 inch of each spear, discard tough lower part, and reserve middle portion of stalks.
  • In a 3-quart saucepan, over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent.
  • Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper.
  • Cover and bring to a boil.
  • Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.
  • Remove from heat and let cool.
  • Remove asparagus tips and set aside.
  • Place half of the soup at a time in a blender container.
  • Cover and blend at high speed for 20 to 30 seconds or until very smooth.
  • Pass through a fine sieve and return blended soup to saucepan.
  • Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
  • Be sure to adjust the seasoning after you add the cream (or half& half, or milk), especially if you plan to serve it cold.

Nutrition Facts : Calories 299.1, Fat 21.9, SaturatedFat 13.3, Cholesterol 71.1, Sodium 99.2, Carbohydrate 20.8, Fiber 4.2, Sugar 3.5, Protein 8.9

CREAMY HAM AND ASPARAGUS SOUP



Creamy Ham and Asparagus Soup image

A great dish for using up that leftover ham. This comes from TOH Country Soups and Stews 1999 by Maurine Kent of Texas. I have adapted slightly by adding swiss cheese and dill which I have shown as optional ingredients. This is really good soup, you will enjoy it.

Provided by mums the word

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 cups asparagus spears, cut in 1-inch pieces
1 medium carrot, julienned
2 tablespoons butter
3 onions, small white, quartered
2 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth
1 cup ham, cooked and cubed
2 1/2 ounces mushrooms, drained (I use fresh)
1 cup half-and-half cream
salt (to taste)
pepper (to taste)
1/4 cup swiss cheese, shredded (optional)
1 teaspoon dill (optional)
parmesan cheese, shredded (optional)
chopped fresh parsley (optional)

Steps:

  • Place asparagus in a saucepan with enough water to cover and cook until crisp-tender.
  • Drain and set aside.
  • In a heavy saucepan, saute carrot in butter for 3 - 5 minutes.
  • Add onions and saute 2 minutes longer or til tender.
  • Stir in flour and gradually add milk whisking until smooth.
  • Bring to a boil and stir for 2 minutes.
  • Add broth, ham, mushrooms and reserved asparagus.
  • Reduce heat and add cream.
  • Heat through but do not boil.
  • Salt and pepper to taste.
  • Add Swiss Cheese and dill if using.
  • Garnish with Parmesan and parsley.

Nutrition Facts : Calories 301.5, Fat 17.7, SaturatedFat 10.2, Cholesterol 64.4, Sodium 846.9, Carbohydrate 21.1, Fiber 3.5, Sugar 5.7, Protein 16.5

ASPARAGUS SOUP WITH SOUR CREAM



Asparagus Soup with Sour Cream image

Provided by Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons sweet butter
1 small onion, diced
1 leek, white only, washed and diced (about 1/2 cup)
1 bay leaf
1/2 teaspoon dry thyme
2 quarts chicken stock
2 pounds fresh pencil asparagus, top 2 inches cut off, steamed, and reserved for garnish
1/2 cup heavy cream
1/2 cup sour cream

Steps:

  • Melt butter in soup pot. Add onion, leeks, salt, and pepper and sweat for 5 minutes. In cheesecloth combine bay leaf and thyme and tie to form sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, bring to the boil, reduce, and simmer for 20 minutes. Add asparagus bottoms, and continue to simmer for 10 minutes. Remove sachet of herbs. With immersion blender, puree soup (or puree in batches in a standing blender).
  • Carefully strain soup through fine sieve. Return strained soup to the pot and reboil. Add cream and heat through, but do not boil. Serve immediately with hot asparagus tips strewn in as garnish. Finish with a dollop of sour cream.
  • Please note that this soup may be chilled and served cold.

IRISH CREAM OF ASPARAGUS SOUP



Irish Cream of Asparagus Soup image

While in Ireland I fell in love with their soups and breads. So I bought a cookbook called Irish Soups and Breads written by Nuala Cullen. This is one of the recipes I love and I am putting it on here for convenience. I don't even like asparagus, but I love this. I also add a little tarragon to taste.

Provided by ms. muffet

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 lb fresh asparagus (I use frozen)
1 cup potato
2 medium leeks
5 tablespoons butter, separated
5 cups chicken stock
4 tablespoons creme fraiche
salt and pepper

Steps:

  • Cut the tips from half the asparagus and set aside for garnish. (I use it all).
  • Peel the lower woody parts of the stalks and chop into small pieces, or break the frozen ones.
  • Peel and cube potatoes.
  • Wash and finely chop leeks.
  • Blanch reserved tips in boiling salted water for 5 minutes if used, then cool and set aside.
  • Melt the butter in a large saucepan and cook the leeks gently for a few minutes, then add potatoes and chopped asparagus.
  • Add stock and simmer for 20 minutes.
  • Puree the soup in blender, food processor, or use hand blender.
  • Place pureed soup back in saucepan.
  • Add the creme fraiche and another tablespoon of butter and stir.
  • Garnish with tips.

Nutrition Facts : Calories 243.9, Fat 15.9, SaturatedFat 9.1, Cholesterol 45.1, Sodium 366.9, Carbohydrate 18.9, Fiber 2.7, Sugar 6, Protein 8

CREAMY ASPARAGUS SOUP



Creamy Asparagus Soup image

Make and share this Creamy Asparagus Soup recipe from Food.com.

Provided by beckas

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs asparagus
3 cups chicken broth
3 tablespoons butter
3/4 cup minced shallot
2 cloves garlic, minced
3 tablespoons flour
1 cup half-and-half
3/4 teaspoon thyme
1/4 teaspoon pepper
1/3 cup parmesan cheese

Steps:

  • Cut asparagus into 1 inch chunks.
  • Place chicken broth in pot and add asparagus chunks.
  • Bring to a boil and simmer five minutes until tender.
  • In a small saucepan, melt butter and saute shallots and garlic for five minutes.
  • Add flour and cook for one minute.
  • Add flour mixture to chicken broth and stir until thickened.
  • Blend soup in blender until semi-smooth.
  • Return to pan and add half& half, thyme, and pepper.
  • Simmer for five minutes.
  • Add parmesan cheese until melted.
  • Season with additional salt and pepper if desired.

CREAMY HAM AND ASPARAGUS TAGLIATELLE



Creamy Ham and Asparagus Tagliatelle image

Make and share this Creamy Ham and Asparagus Tagliatelle recipe from Food.com.

Provided by Sackville

Categories     Ham

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

500 g asparagus, trimmed
1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
2 slices ham, cut into strips
500 g tagliatelle pasta noodles or 500 g fettuccine
100 ml heavy cream
2 tablespoons parsley, chopped
salt and pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Cook the asparagus in boiling water until just tender.
  • Drain, setting aside some of the cooking water.
  • Cool and slice on the diagonal.
  • Heat the butter and olive oil in a frying pan, before adding the onion.
  • Sauté until soft and then add the ham, cooking for a further minute.
  • Add the asparagus and a ladle full of the cooking water.
  • Simmer until most of the water has evaporated.
  • Set aside while cooking the pasta in a separate pot, until al dente.
  • When the pasta is nearly ready, reheat the sauce and add the cream, parsley, salt and pepper.
  • Simmer for five minutes or until reduced by half.
  • Drain the pasta and toss with the sauce.
  • Sprinkle parmesan on top.

HAM AND ASPARAGUS CASSEROLE



Ham and Asparagus Casserole image

Great way to use up leftover rice--I modified a recipe I found on the web and ended up with a real winner. Also great the next morning with scrambled eggs. I have a feeling that the right combination of seasonings could replace the cream of celery soup--let me know if you figure it out!

Provided by Marla Swoffer

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb asparagus, tough ends trimmed
2 cups cooked rice
8 ounces ham (deli or packaged lunch meat works well)
1 cup chicken stock
1 (10 ounce) can cream of celery soup
1 cup cheddar cheese, grated

Steps:

  • Preheat oven to 400 and grease a rectangular casserole dish.
  • Chop asparagus and ham into bite-size pieces.
  • Combine rice, asparagus and ham in casserole dish.
  • Combine soup and stock and pour over casserole.
  • Bake uncovered for 15-20 minutes (test asparagus for preferred texture--I like mine a little crisp).
  • Sprinkle cheese on top and bake until melted.

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