Creamy Asparagus Soup With Prosciutto Recipe

Cooking Directions

• STEP 1.Start by preparing the asparagus. Trim off the tough ends and cut the spears into 1-inch pieces.
• STEP 2.In a large pot, heat some olive oil over medium heat. Add the onions and garlic and sauté until softened.
• STEP 3.Add the asparagus pieces to the pot and cook for a few minutes until they start to soften.
• STEP 4.Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 15 minutes, or until the asparagus is tender.
• STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth. Be careful when blending hot liquids.
• STEP 6.Return the soup to the pot and stir in the cream. Season with salt and pepper to taste.
• STEP 7.In a separate pan, cook the prosciutto until crispy. Remove from the pan and crumble into small pieces.
• STEP 8.To serve, ladle the soup into bowls and garnish with the crispy prosciutto and fresh herbs. Enjoy!

Cooking Tips

• For a vegetarian version, you can substitute vegetable broth with water or vegetable stock.
• If you don't have an immersion blender, you can use a regular blender. Just make sure to blend in batches and be cautious of the hot liquid.
• To make the soup extra creamy, you can add a dollop of sour cream or Greek yogurt before serving.
• If you prefer a chunkier soup, you can reserve some cooked asparagus pieces and add them back into the soup after blending.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the soup as a starter for a dinner party or as a light lunch with a side salad and crusty bread.