Description
A creamy ham and asparagus soup, perfect for a comforting meal.
Ingredients
Scale
- 500 grams white asparagus, trimmed and chopped
- 600 ml vegetable broth
- 30 grams butter
- 30 grams flour
- 1 leek, sliced into rings
- dash of double cream
- 4 slices parma ham
- small bunch of chives, chopped
- 1 tbsp olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Cook Ham: Start by heating a skillet over medium heat and adding the parma ham. Cook it until it becomes crispy and golden brown, which should take just a few minutes. The aroma of the sizzling ham will fill your kitchen. Keep an eye on it, as too much heat can burn the ham quickly.
- Sauté Onions & Garlic: Once the ham is crispy, set it aside and toss in some chopped onions and garlic into the same skillet. Sauté them until they soften and become fragrant, which usually takes a few minutes. Be careful not to let the garlic brown too much, as that can turn it bitter.
- Add Asparagus & Broth: Stir in the chopped asparagus with the sautéed mixture, and pour in the vegetable broth. Let it all come to a gentle simmer. The bright green of the asparagus will contrast beautifully with the rest of the ingredients. Simmering helps to fully release the flavors.
- Blend Until Smooth: Carefully blend the soup until it is smooth and creamy using an immersion blender. Ensure the soup feels velvety, adding richness to each spoonful. Be cautious with hot liquids; if using a traditional blender, let it cool slightly before blending in batches.
- Season & Serve: Taste your soup and adjust the seasoning with salt and pepper as needed. Once it is seasoned to your liking, ladle it into bowls and top with the crispy ham you made earlier. Serve immediately, as it is at its best when hot!
Notes
- Storage Tips: Store the soup in an airtight container in the fridge for 2-3 days.
- Expert Tips: If the soup is too thin, mix in a little more flour gradually until the desired consistency is reached.
- Should your asparagus not be tender after boiling, ensure you have cooked them for at least 20 minutes.
- For additional flavor, consider adjusting the seasoning with a pinch of salt or fresh herbs.
- A dash of double cream can significantly enhance the soup’s creaminess.
- Save tough asparagus ends to make a flavorful broth for future soups.
- Reheating Instructions: Reheat in a pot over low heat, stirring occasionally, until warmed through.
- Serving Suggestions: This soup pairs well with crusty artisan bread or cheese sticks. Garnish with chopped chives for a fresh touch.
- Recipe Variations: For a vegan version, substitute double cream with coconut cream and butter with coconut oil. Use chicken broth instead of vegetable broth if desired.
- Ingredient Notes: Select fresh white asparagus for the best flavor. When choosing, look for firm stalks with closed tips.
Nutrition
- Serving Size: 1 bowl
- Calories: 188
- Sugar: 5g
- Sodium: 926mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 24mg