Creamy Asparagus and Ham Soup with Eggs

Creamy Asparagus and Ham Soup with Eggs

Ingredients:

– 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups chicken broth
– 2 cups milk
– 1/2 cup heavy cream
– 1 cup diced cooked ham
– 2 hard-boiled eggs, chopped
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)

Instructions:

1. **Prepare the Asparagus:**
– In a large pot, bring water to a boil. Add the asparagus pieces and cook for 2-3 minutes, until just tender. Drain and set aside.

2. **Cook the Base:**
– In the same pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
– Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

3. **Make the Roux:**
– Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for 2-3 minutes, until the flour is lightly golden.

4. **Add the Liquids:**
– Gradually whisk in the chicken broth, ensuring there are no lumps.
– Add the milk and heavy cream, continuing to whisk until smooth.
– Bring the mixture to a simmer and cook for 10-15 minutes, until thickened.

5. **Add the Asparagus and Ham:**
– Stir in the cooked asparagus and diced ham.
– Cook for an additional 5-10 minutes, until the asparagus is tender and the ham is heated through.
– Season with salt and pepper to taste.

6. **Serve:**
– Ladle the soup into bowls.
– Top each serving with chopped hard-boiled eggs and a sprinkle of fresh parsley.

Enjoy your delicious Creamy Asparagus and Ham Soup with Eggs!