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Asparagus Soup with Ham and Egg

This simple soup makes the perfect addition to any spring meal. Make a double batch and freeze half for busy days. No white asparagus available? Simply substitute another bunch of green asparagus.

Serves 4
Ready in 55 mins
Prep time 25 mins
Cooking time 30 mins
162 calories per serving


> 1 onion
> 1 1/2 tbsp butter
> 1 Yukon Gold potato
> 1 bunch green asparagus
> 2 cups low-sodium vegetable broth
> 1/2 cup nonfat Greek yogurt or sour cream
> 1 bunch white asparagus
> 2 large eggs
> 2 slices ham 


Roughly chop onion. In a stockpot, gently cook onion in butter until tender, about 5 min. While onion is cooking, peel and quarter the potato and set aside. Trim the green asparagus and chop into 2-inch pieces.
Add the potato, asparagus, 2 cups water and vegetable broth to the onion and bring to a boil. Simmer for 10 min. Remove soup from the heat, add yogurt and purée with an immersion blender. Cover and keep warm.
Remove and discard the woody ends of the white asparagus. Chop asparagus into 2-inch pieces. Bring a saucepan of water to a boil, add the eggs and white asparagus and simmer for 10 min. Meanwhile, add a handful of ice cubes to a bowl of cold water. Drain eggs and asparagus and add eggs to ice water to cool. Add white asparagus to puréed soup.
Peel and finely dice eggs. Cut the ham into strips. Ladle the soup into bowls and top with the ham and diced egg.


Garnish the soup with a little chopped parsley.

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