Spring Asparagus Soup

Prep time: 10min
Total time: 30min
Makes 8 cups (2 L)
1 lb
fresh asparagus, ends trimmed
500 g
1 tbsp
olive oil
15 mL
2 tsp
unsalted butter
10 mL
1
onion, diced
0
1
Carrot, diced
0
2 stalks
celery, diced
0
4 cups
Rich Chicken Stock
1 L
0
Squeeze of lemon juice
0
1/2 cup
finely diced Hickory Smoked Ham Centre Cut, Bone in
125 mL
1 tsp
salt
5 mL
Pepper to taste
2 tbsp
sour cream
30 mL
1/8 of the recipe
calories
100
fat
3 g
saturated fat
1.5 g
carbs
13 g
protein
5 g
cholestrol
10 mg
fibre
4 g
sodium
430 mg

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.