My Asparagus soup with crispy ham Is luxurious creamy and brings this restaurant home with ease!
All you – I can’t overcome this soup! It is velvety smooth without being too heavy and shining the lively and fresh taste of asparagus. With asparagus of the peak season (April and May!) This is a great way to celebrate fresh, bright flavors and at the same time enjoy a cozy, calming dish!
While the soup is seriously poured out of the blender, I love to dress it with chives, a dash of crème fraîche and crispy ham. The crispy ham gives an elegant note without any additional effort, which makes this soup worth restaurant-worthy and at the same time is completely feasible at home!
Ingredients:
- Unsalted butter
- Extra virgin olive oil
- Yellow onion
- Green onion
- Gral
- Salt
- Freshly ground black pepper
- Crushed red pepper flakes
- asparagus
- Chicken or vegetable broth
- Crème fraîche
- Prosciutto, Optionally for serving
- Freshly chopped chives
Step by step:
Step one: fry the aroma
Heat the butter or olive oil in a soup pot or a Dutch oven over medium heat until it has melted. Add the yellow onion, the green onion, the garlic, salt, pepper and the crushed red pepper flakes and cook it until you start softening about 4 minutes.
Step two: Fry the asparagus
Add the asparagus and continue to cook it with stirring until the asparagus begins to give way, about 4 more minutes.
Step three: Add broth and bring to a boil
Add the broth and to cook. Reduce the heat so that the soup simmer gently. Cover and cook, let it simmer until the asparagus is very tender, 15 to 20 minutes.
Step four: In the meantime, the ham crispy (if used)
Place the ham on a baking sheet with wired sting in a layer. Transferred to the middle rust of the oven and turn the oven to “roast” (or as high as he). Cooking until the ham is crispy and observed very carefully so that it does not burn. 3 to 5 minutes. Take out of the oven to put them aside and let it continue to be crispy.
Step five: Mix the soup
As soon as the asparagus is tender, transfer the soup to a powerful mixer. Add the creme fraiche and mix the soup smooth and creamy. Alternatively, you can mix this in the pot with a immersion mixer, but I prefer a powerful mixer! Transfer the creamy soup back into the pot and hold on low heat. Try more salt and pepper as desired.
Step six: garnish and serve
Draw the soup in bowls. Top with a dash of crème fraîche and many chives. Take one of the ham chips and crush them into small pieces over the soup. End with freshly ground black pepper.
Regardless of whether you have to use some asparagus for an elegant starter for a dinner party, this cream from asparagus soup with crispy ham is a delicious choice. Comment below as soon as you try!
For further asparagus recipes:
Creamy goat cheese pasta with asparagus and peas
Asparagus and tomatoes -Caprese salad with burrata and herbs
Spring Spaghetti Carbonara
Steak with Italian salsa verde and vegetables
Make the soup base:
-
Heat the butter or olive oil in a soup pot or a Dutch oven over medium heat until it has melted. Add the yellow onion, the green onion, the garlic, salt, pepper and the crushed red pepper flakes and cook it until you start softening about 4 minutes.
-
Add the asparagus and continue to cook it with stirring until the asparagus begins to give way, about 4 more minutes.
-
Add the broth and to cook. Reduce the heat so that the soup simmer gently. Cover and cook, let it simmer until the asparagus is very tender, 15 to 20 minutes.
In the meantime, the ham (if used) crispy:
-
Place the ham on a baking sheet with wired pen in a layer. Transferred to the middle rust of the oven and turn the oven to “roast” (or as high as he). Cooking until the ham is crispy and observed very carefully so that it does not burn. 3 to 5 minutes. Take out of the oven to put them aside and let it continue to be crispy.
Mix the soup:
-
As soon as the asparagus is tender, transfer the soup to a powerful mixer. Add the creme fraiche and mix the soup smooth and creamy. Alternatively, you can mix this in the pot with a immersion mixer, but I prefer a powerful mixer! Transfer the creamy soup back into the pot and hold on low heat. Try more salt and pepper as desired.
Nutritional information is calculated automatically and should only be used as an approximation.
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