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Creamy Asparagus Soup Recipe with Crispy Prosciutto

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A quick and easy creamy asparagus soup topped with crispy prosciutto, offering a perfect balance of silky texture and savory crunch. Ideal for a comforting lunch or to impress guests.

Ingredients

Scale
  • 1 pound (450g) asparagus spears, trimmed and chopped
  • 1 medium russet potato, peeled and diced
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 4 cups (1 liter) low-sodium chicken or vegetable broth
  • ½ cup (120ml) heavy cream (can substitute with coconut cream for dairy-free)
  • 2 tablespoons olive oil
  • 4–6 slices prosciutto
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice (optional)
  • Small handful fresh parsley, chopped (for garnish)

Instructions

  1. Trim and chop 1 pound (450g) of fresh asparagus into 1-inch pieces. Peel and dice 1 medium russet potato. Dice 1 small yellow onion and mince 2 garlic cloves.
  2. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
  3. Add the diced potatoes and asparagus to the pot. Stir to combine with the aromatics and let them warm through for 2-3 minutes.
  4. Pour in 4 cups (1 liter) of low-sodium chicken or vegetable broth. Bring to a boil, then reduce heat to low and simmer gently for 15-20 minutes, or until the asparagus and potatoes are tender when pierced with a fork.
  5. Remove from heat. Using an immersion blender, puree the soup until smooth and creamy. If using a regular blender, transfer in batches carefully with hot liquid.
  6. Stir in ½ cup (120ml) heavy cream and 1 tablespoon fresh lemon juice (optional). Season with salt and freshly ground black pepper to taste. Return to low heat just to warm through but do not boil.
  7. While the soup simmers, heat a large skillet over medium heat. Lay out 4-6 slices of prosciutto in a single layer. Cook for 2-3 minutes per side until crispy and slightly curled. Transfer to paper towels to drain.
  8. Ladle the creamy asparagus soup into bowls. Crumble the crispy prosciutto over each serving and sprinkle with chopped fresh parsley.

Notes

If the soup is too thick, whisk in extra broth or water to reach desired consistency. Avoid boiling after adding cream to prevent curdling. Crisp prosciutto on stovetop for best texture. For vegetarian option, omit prosciutto and use toasted pumpkin seeds or crispy fried shallots as topping. For dairy-free, substitute heavy cream with coconut or cashew cream.

Nutrition

Keywords: asparagus soup, creamy soup, prosciutto, easy soup recipe, quick soup, spring soup, healthy soup, gluten-free soup

Find it online: https://norasfoods.com/creamy-asparagus-soup-recipe-with-crispy-prosciutto-easy-and-delicious/