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Creamy Asparagus Soup with Prosciutto
Courtesy of Classico® Pasta Sauce
Prep Time: 15 Min.
Cook Time: 30 Min.
What you need:
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+ 1 jar (15 oz.) Classico® Creamy Alfredo Pasta Sauce
+ 1 lb. fresh asparagus spears
+ 1 Tbsp. unsalted butter
+ 1 large shallot, chopped or about 1/4 c.
+ 4 tsp. Wyler's® Chicken Bouillon Granules
+ 2 slices prosciutto, cut into thin strips and pan-fried
+ 1 c. garlic croutons, optional
What to do:
1. Trim asparagus and cut into 1" pieces, yielding about 5 c. Melt butter in a medium saucepan over medium heat. Add shallots and asparagus, and cook for 3 to 4 min. Add 3 c. of water and Granules, and bring to a boil. Reduce heat to medium and simmer 10 to 12 min., or until asparagus is tender. Remove from heat.
2. In a food processor or blender, puree soup in batches until smooth. Return pureed soup back into saucepan. Stir in Pasta Sauce and cook on medium low heat for 4 to 6 min., or until heated through. Season with freshly ground pepper to taste if desired. Top with prosciutto and croutons just before serving.
TIP: For crispy prosciutto strips, lightly pan fry in a dry skillet over medium heat for 1 min. For a crispier taste, fry in 1 tsp. of olive oil.
TIP: If desired, substitute Classico® Creamy Alfredo Pasta Sauce with Classico® Four Cheese Alfredo Pasta Sauce.