Light asparagus soup with crispy prosciutto

During the season for fresh green asparagus this soup is a must in my home because it is prepared quickly with few easy steps and ingredients and it is very light. The crispy prosciutto is a salty addition, perfect with this kind of delicate soup.

Asparagus soup with crispy prosciutto

Easy and quick soup with green asparagus.

Course first course

Cuisine gluten free

Keyword asparagus, creamy soup, easy soup, quick soup, vegetable soup, vegetarian soup

Prep Time 10

Cook Time 25

Total Time 35

Servings person(s)

Calories 123kcal

Ingredients

1 tbsp olive oil
1 tsp butter
1 garlic clove
2 spring onions
0.25 tsp ground nutmeg
1 very large potato or 2 medium
1 bunch of green asparagus
500 ml vegetable broth
1 pinch of cayenne pepper or chilli powder
salt to taste
few slices of italian prosciutto

Instructions

Instructions: Light asparagus soup with crispy prosciutto

To create the crispy prosciutto lay some strips of this Italian ham on a baking pan. Turn on the grill in your oven and place the pan directly under the broiler for a few minutes or until the fat melts and the prosciutto is crispy and toasted. Take the pan out carefully and set aside until the ham cools down.
In a saucepan melt butter and oil. Add sliced garlic clove and 2 spring onions (only the white and light green parts). Cook on medium heat for a few minutes or until the onions are soft.
Add the peeled potatoes cut coarsely into wedges and cook all on high heat, stirring often, for few more minutes.
Now add the broth and asparagus previously cleaned (rinse and eliminate hard stems) and cut into smaller pieces. Add ¼ teaspoon of nutmeg, a pinch of cayenne pepper or a dash of chilli powder. Bring to a boil on high heat, then reduce the heat and simmer the soup until the potatoes are tender, for 15 – 20 minutes.
Blend it all with the immersion blender or regular blender, taste and add salt if necessary. Serve hot with crispy prosciutto and a drizzle of olive oil.