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Prep Time
10 mins
Total Time
45 mins
Serves
Makes 8 cups (2 L)

Ingredients

1 lb
fresh asparagus, ends trimmed
500 g
1 tbsp
olive oil
15 mL
2 tsp
unsalted butter
10 mL
1
onion, diced
1
carrot, diced
2 stalks
celery, diced
4 cups
chicken stock
1 L
squeeze of lemon juice
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

Method

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.

Characteristics

Better for you Soup/Stew Spring

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
Calories:
100
Fat:
3 g
Saturated Fat:
1 g
Carbs:
13 g
Fibre:
4 g
Cholesterol:
10 mg
Protein:
5 g
Sodium:
430 mg