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2 lb. fresh asparagus (see Test Kitchen Tip for Storing Fresh Asparagus)
2 oz. prosciutto, diced
1 Tbsp. extra-virgin olive oil
1 Tbsp. unsalted butter
1 cup chopped onion
1/2 cup chopped celery
1 Tbsp. minced garlic
1/2 cup dry white wine
3 cups low-sodium chicken broth
2 cups cubed Yukon gold potatoes
1 Tbsp. minced fresh tarragon
1 cup heavy cream
2 Tbsp. Dijon mustard
Juice of 1/2 a lemon
Kosher salt and black pepper to taste
2 Tbsp. minced fresh parsley
Purchased croutons

Nutrition Information
Per cup: 280 cal; 18g total fat (10g sat); 59mg chol; 360mg sodium; 22g total carbs (5g sugars); 4g fiber; 9g protein

Editor’s Note
All About Asparagus

Did you know that asparagus is part of the lily family, and the diameter of the stalks indicates the age of the plant (thick stalks are from an older plant)? Spring is the season for asparagus, so celebrate the arrival of warmer weather with this soup!

Trim asparagus by removing tips, then cut stalks into pieces. Blanch tips in a large saucepan of boiling salted water until crisp-tender, about 4 minutes. Plunge tips into ice water, drain, and set aside; return pan to burner over medium heat.

Sauté prosciutto in oil until crisp. Drain prosciutto on a paper-towel-lined plate; set aside. Add butter to pan, then sweat asparagus stalks, onion, celery, and garlic until soft, 5 minutes. Increase heat to medium-high.

Deglaze pan with wine, simmer until nearly evaporated, then stir in broth, potatoes, and tarragon. Bring soup to a boil, reduce heat, and simmer until potatoes are tender, 15 minutes. Purée soup with a hand blender (or in batches in a standard blender) until smooth. Stir in cream, Dijon, lemon juice, salt and pepper; simmer 5 minutes.

Add parsley and asparagus tips to soup; ladle into bowls. Garnish each serving with reserved prosciutto and croutons. Serve soup with Crab-Stuffed Pears.

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Steps to Success

1. Potatoes are the thickening agent in this soup. Yukon golds are preferred, but white-skinned potatoes will work, too.

2. Purée the soup just until smooth—overblending may cause the starch in the potatoes to turn gummy.

3. Add parsley and blanched asparagus tips just before serving. Don’t heat the tips too long or they’ll lose their color.

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