Asparagus Soup #2

Ingredients

• 12 ounces asparagus, woody ends removed, sliced into 1" pieces
• 1½ oz thinly sliced prosciutto, chopped
• 170 g Yukon Gold potatoes, peeled and cut into ½" cubes
• 1 medium shallot, thinly sliced
• 1 clove garlic, thinly sliced
• 16 oz vegetable broth
• ¼ C water
• ½ tsp dried thyme
• ½ tsp dried savory, or marjoram leaves
• Dash salt
• Freshly ground pepper, to taste

Directions

1. Simmer Base: In a large saucepan, combine broth, water, potato, shallot, garlic, thyme, savory (or marjoram), and salt. Bring to a boil, then reduce heat, cover, and simmer until potatoes are tender, about 8 minutes.
2. Add Asparagus: Add asparagus, return to a simmer, and cook covered 5 minutes more until tender.
3. Crisp Prosciutto: Meanwhile, cook prosciutto in a skillet over medium heat until crisp, about 5 minutes.
4. Purée: Transfer soup to a blender or food processor and purée until smooth. Season with pepper.
5. Serve: Ladle into bowls and top with crisped prosciutto.

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