Creamy Ham And Asparagus Soup

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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.

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Steps

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Place asparagus in a saucepan with enough water to cover and cook until crisp-tender.

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Drain and set aside.

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In a heavy saucepan , saute carrot in butter for 3 - 5 minutes.

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Add onions and saute 2 minutes longer or til tender.

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Stir in flour and gradually add milk whisking until smooth.

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Bring to a boil and stir for 2 minutes.

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Add broth , ham , mushrooms and reserved asparagus.

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Reduce heat and add cream.

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Heat through but do not boil.

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Salt and pepper to taste.

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Add swiss cheese and dill if using.

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Garnish with parmesan and parsley.

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Ingredients

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asparagus spears, carrot, butter, onions, all-purpose flour, milk, chicken broth, ham, mushrooms, half-and-half cream, salt, pepper, swiss cheese, dill, parmesan cheese, fresh parsley