Asparagus soup cream with crispy prosciutto

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My Asparagus soup cream with crispy prosciutto It is luxurious creamy and brings this dish worthy of restaurant easily!

Deparaghel soup cream with crisp prosciutto in three serving bowls.

Yes – I can’t get over this soup! It is smooth soft, without being too heavy, leaving the vibrant and fresh aroma of the asparagus. With maximum season asparagus (April and May!), This is an excellent way to celebrate fresh and bright flavors, while still enjoying a comfortable and comforting dish!

While the soup is very incredible poured right from the blender, I like to dress with Arpagic, a cowardous cream and crisp prosciutto. Crying prosciutto adds an elegant touch without extra effort, making this soup feel worthy of the restaurant, while it is completely achievable at home!

Stocky soup cream with crispy prosciutto in a spoon bowl.

Ingredients:

  • Unsaid butter
  • Extra virgin olive oil
  • Yellow onion
  • Green onions
  • Gralic
  • Salt
  • Freshly ground black pepper
  • Crushed red pepper flakes
  • Asparagus
  • Chicken or vegetable broth
  • Crème Fraîche
  • Prosciutto, Optional for serving
  • Freshly chopped arpagic

Step by step:

First step: Aromatic salt

Heat butter or olive oil in a bowl with soup or a Dutch oven over medium heat until melting. Add the yellow onion, green onion, garlic, salt, pepper and pepper flakes crushed and cook, stirring, until it starts to soften, about 4 minutes.

Step two: Salt asparagus

Add the asparagus and continue to cook, stirring, until the asparagus begins to soften, for another 4 minutes.

Step Three: Add broth and bring to a boil

Add the broth and bring to a boil. Reduce the heat so that the soup is on a low heat. Cover and cook, feeling, until the asparagus is very early, 15 to 20 minutes.

Asparaghel soup cream before being mixed.Asparaghel soup cream before being mixed.

Step Four: Meanwhile, Prosciutto crisp (if you use)

Put prosciutto on a baking sheet lined with support in a single layer. Transfer to the middle support of the oven and turn the oven on the “broil” (or at a high temperature as it will work). Cook until prosciutto is crunchy, watching very carefully not to burn. 3 to 5 minutes. Remove from the oven to set aside and let it continue to cut.

Prosciutto Crisped on the wire support.Prosciutto Crisped on the wire support.

Step Five: Mix soup

Once the asparagus is fragrant, transfer the soup to a blender with high power. Add the fraiche cream and mix the soup to smooth and creamy. Alternatively, you can mix this in the pot with an immersion blender, but I prefer a high power blender! Transfer the creamy soup back into the pot and keep on a low heat. Taste and add more salt and pepper as desired.

The asparagus soup cream mixed in the blender.The asparagus soup cream mixed in the blender.

Step Six: Guard and serve

Remove the soup in bowls. Top with a doll of Crème Fraîche and a lot of arpagics. Take one of the prosciutto seizures and crush it in small pieces over the soup. Complete with freshly ground black pepper.

Stocky soup cream with crispy prosciutto in three bowls with spoons.Stocky soup cream with crispy prosciutto in three bowls with spoons.

Whether you have to put some asparagus to use or look for an elegant starter for a dinner, this crisp -prosciutto -prosciutto soup cream is a delicious choice. Comment below once you try!

For more asparagus recipes:

Creamy goat cheese pasta with asparagus and peas

Asparagus and tomatoes goat salad with bellies and herbs

Spaghetti of spring carbonara

Roast with Italian salsa and vegetables

Make the base of soup:

  • Heat butter or olive oil in a bowl with soup or a Dutch oven over medium heat until melting. Add the yellow onion, green onion, garlic, salt, pepper and pepper flakes crushed and cook, stirring, until it starts to soften, about 4 minutes.

  • Add the asparagus and continue to cook, stirring, until the asparagus begins to soften, for another 4 minutes.

  • Add the broth and bring to a boil. Reduce the heat so that the soup is on a low heat. Cover and cook, feeling, until the asparagus is very early, 15 to 20 minutes.

Meanwhile, prosciutto crisp (if you use):

  • Put prosciutto on a baked sheet lined with support in a single layer. Transfer to the middle support of the oven and turn the oven on the “broil” (or at a high temperature as it will work). Cook until prosciutto is crunchy, watching very carefully not to burn. 3 to 5 minutes. Remove from the oven to set aside and let it continue to cut.

Mix the soup:

  • Once the asparagus is fragrant, transfer the soup to a blender with high power. Add the fraiche cream and mix the soup to smooth and creamy. Alternatively, you can mix this in the pot with an immersion blender, but I prefer a high power blender! Transfer the creamy soup back into the pot and keep on a low heat. Taste and add more salt and pepper as desired.

Nutrition information is automatically calculated, so it should only be used as approximation.

Photo and style of Eat love eat.

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