Asparagus Soup with Crispy Prosciutto
Asparagus Soup with Crispy Prosciutto
Continuing the trend of adding beans to pureed soups (check out the Creamy Tomato Soup and the Roasted Butternut Squash Soup), here is a great spring/early summer option. Asparagus soup is a great way to use up any wilted or sad asparagus since it just gets blended up anyway. I have included a bit of crispy prosciutto for a salty, crunchy moment but feel free to leave it off to make this soup vegetarian friendly.
Makes: 4 servings
Prep time:
Total time:
Ingredients:
-
Soup
- 2 tablespoons olive oil
- 1 small onion, roughly chopped
- 1 carrot, scrubbed clean and roughly chopped
- 2-3 cloves of garlic, smashed and peeled
- ½ teaspoon fresh thyme, finely chopped
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 cups chicken or vegetable broth
- 1 (15.5-ounce) can white beans (like navy, cannellini, or great northern), drained and rinsed
- 1 bunch asparagus, tough ends removed then roughly chopped
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 3 ounces thin sliced prosciutto, chopped into small pieces
- Cream or sour cream, if desired
Toppings
Directions:
- Heat 2 tablespoons of oil in a 3-quart saucepan over medium heat; add onions, carrots, garlic, thyme, salt, and pepper. Cook 4-6 minutes until vegetables are fragrant and starting to soften.
- Add broth, beans, and asparagus. Bring to a boil, reduce to a simmer, and cook for 8-10 minutes or until vegetables tender.
- Meanwhile, heat 1 teaspoon of oil in a small non-stick skillet over medium heat. Add prosciutto pieces. Cook, stirring frequently, 2-4 minutes, or until crisp.
- Use an immersion blender to carefully blend the soup until smooth and creamy. Stir in lemon juice. Adjust seasoning to taste.
- Serve soup topped with crispy prosciutto pieces and a drizzle of cream or dollop of sour cream, if desired.
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