Creamy Asparagus Soup With Prosciutto Recipe

Recipe By Slurrp

This creamy asparagus soup with prosciutto is a delicious and comforting dish. The soup is made with fresh asparagus, onions, garlic, and vegetable broth, which are cooked until tender and then pureed until smooth. The addition of cream gives the soup a rich and creamy texture, while the prosciutto adds a salty and savory flavor. Serve this soup as a starter or a light meal, and garnish with crispy prosciutto and fresh herbs for an extra touch of elegance.

4.7
14 Rating -
Rate
Non Vegdiet
45minstotal
45m.total
Creamy Asparagus Soup With Prosciutto
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Ingredients for Creamy Asparagus Soup With Prosciutto Recipe

  • 0.17 pound Fresh Asparagus, Tough Ends Trimmed
  • 0.17 Onion, Chopped
  • 0.33 cloves Cloves Garlic, Minced
  • 0.67 cup Vegetable Broth
  • 0.08 cup Heavy Cream
  • 0.67 Slices Prosciutto
  • As required Salt And Pepper, To Taste
  • as needed Olive Oil, For Cooking

Directions: Creamy Asparagus Soup With Prosciutto Recipe

Cooking Directions

  • STEP 1.Start by preparing the asparagus. Trim off the tough ends and cut the spears into 1-inch pieces.
  • STEP 2.In a large pot, heat some olive oil over medium heat. Add the onions and garlic and sauté until softened.
  • STEP 3.Add the asparagus pieces to the pot and cook for a few minutes until they start to soften.
  • STEP 4.Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 15 minutes, or until the asparagus is tender.
  • STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth. Be careful when blending hot liquids.
  • STEP 6.Return the soup to the pot and stir in the cream. Season with salt and pepper to taste.
  • STEP 7.In a separate pan, cook the prosciutto until crispy. Remove from the pan and crumble into small pieces.
  • STEP 8.To serve, ladle the soup into bowls and garnish with the crispy prosciutto and fresh herbs. Enjoy!

Cooking Tips

  • For a vegetarian version, you can substitute vegetable broth with water or vegetable stock.
  • If you don't have an immersion blender, you can use a regular blender. Just make sure to blend in batches and be cautious of the hot liquid.
  • To make the soup extra creamy, you can add a dollop of sour cream or Greek yogurt before serving.
  • If you prefer a chunkier soup, you can reserve some cooked asparagus pieces and add them back into the soup after blending.

Storage and Serving

  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
  • Serve the soup as a starter for a dinner party or as a light lunch with a side salad and crusty bread.
Nutrition
value
25
calories per serving
< 1 g Fat2 g Protein4 g Carbs2 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    2g
  • Carbs
    4g
  • Fiber
    2g

MacroNutrients

  • Carbs
    4g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    24mg
  • Iron
    2mg
  • Vitamin A
    29mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    40mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    5mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    13mg
  • Manganese
    < 1mg
  • Phosphorus
    44mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp