Easter leftovers? Kevin has you covered! This recipe gives you a solution for what to do with your leftover ham and asparagus. Even if you’re not an asparagus fan this soup might change your mind; it is super creamy and the addition of the ham gives it a saltiness that is really satisfying. This soup is not only delicious but seriously nutritious too!

2 tbsp. Margarine

1/2 cup Onion, chopped

3 cups raw Asparagus, cut into 1-inch pieces

3 tbsp. all-purpose Flour

1 14.5-oz. can fat-free Chicken Broth

1/4 tsp. Salt

1/8 tsp. White Pepper

1 cup fat-free Half & Half

3/4 cup cooked Ham, cubed

 

 

1.  In 3-quart sauce pan, melt the margarine over medium heat.

2.  Add the onion and asparagus.

3.  Cook 8 to 10 minutes until the asparagus is soft.

Kevin’s Tip: You can use already cooked asparagus. Just adjust your cooking time by half.

4.  Add the flour, chicken both, salt and white pepper and bring to a boil.

5.  Reduce heat to low and simmer for 15 minutes.

6.  Pour the mixture into a food processor, and process until smooth (you can also use an immersion blender).

7.  Return the blended mixture to the sauce pan.

8.  With the heat on medium-low, stir in the half & half and the ham. Simmer for 5 minutes.

Serves 5

Calories 120 | Fat 5g | Saturated Fat 1g | Carbs 12g | Fiber 0g | Sugars 5g | Protein 4g