Asparagus Soup #2

Ingredients

• 12 ounces asparagus, woody ends removed, sliced into 1-inch pieces
• 1½ oz thinly sliced prosciutto, chopped
• 1 yellow-fleshed potato, such as Yukon Gold (6 ounces), peeled and cut into 1/2-inch 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. Place broth, water, potato, shallot, garlic, thyme, savory (or marjoram) and salt in a large saucepan. Bring to a boil over high heat.
2. Reduce heat to medium-low, cover, and simmer until the potato is tender, about 8 minutes. Add asparagus, return to a simmer, and cook, covered, until the asparagus is tender, about 5 minutes more.
3. Meanwhile, cook prosciutto in a small skillet over medium heat, stirring, until crisp, about 5 minutes.
4. Pour the soup into a large blender or food processor and puree until smooth, scraping down the sides if necessary. Season with pepper. Serve topped with the crisped prosciutto.