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Creamy Spring Asparagus and Leek Bisque Recipe with Crispy Prosciutto

creamy spring asparagus and leek bisque - featured image
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A light yet indulgent creamy bisque featuring fresh asparagus and leeks, topped with crispy prosciutto for a satisfying crunch. Perfect for spring and easy to prepare in about 40 minutes.

Ingredients

Scale
  • 1 pound (450 g) asparagus, trimmed and cut into 1-inch pieces
  • 2 large leeks, cleaned and thinly sliced (white and light green parts only)
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 4 cups (950 ml) vegetable broth
  • 1 cup (240 ml) heavy cream
  • 4 ounces (115 g) prosciutto, thinly sliced
  • 1 teaspoon fresh thyme, chopped (optional)
  • 1 tablespoon fresh lemon juice
  • Salt and freshly cracked black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Prepare the vegetables: Trim and cut asparagus into 1-inch pieces. Clean and thinly slice leeks, using only the white and light green parts. Mince garlic cloves.
  2. In a large soup pot, melt unsalted butter over medium heat. Add sliced leeks and cook gently, stirring occasionally, until soft and translucent, about 5 minutes. Add minced garlic and cook for another 2 minutes until fragrant but not browned.
  3. Add asparagus pieces and pour in vegetable broth. Bring to a simmer, cover, and cook until asparagus is tender, about 10 minutes.
  4. Remove pot from heat. Using an immersion blender, puree the soup until smooth and creamy. If using a regular blender, blend in batches carefully.
  5. Return pot to low heat. Stir in heavy cream and chopped fresh thyme (if using). Add fresh lemon juice, then season with salt and freshly cracked black pepper to taste. Warm gently without boiling.
  6. While the bisque simmers, heat olive oil in a skillet over medium heat. Lay prosciutto slices in a single layer and cook until crispy and browned, about 2-3 minutes per side. Transfer to paper towel-lined plate to drain excess oil.
  7. Ladle the creamy bisque into bowls and top each with several pieces of crispy prosciutto. Garnish with fresh thyme leaves or a drizzle of olive oil if desired.

Notes

Do not boil the soup after adding cream to prevent curdling. Crisp prosciutto carefully to avoid burning. If bisque is too thick after blending, add a splash more broth or cream to adjust consistency. For dairy-free option, substitute butter with olive oil and heavy cream with coconut cream, and omit prosciutto or replace with crispy smoked tempeh.

Nutrition

Keywords: asparagus soup, leek bisque, creamy soup, spring recipe, prosciutto topping, easy soup recipe, vegetable bisque, gluten-free soup

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