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Creamy Asparagus Soup Recipe with Crispy Prosciutto Crunch

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A comforting and elegant creamy asparagus soup topped with crispy prosciutto for a delightful texture contrast. Quick and easy to prepare, perfect for spring or any light lunch.

Ingredients

Scale
  • 1 pound fresh asparagus, trimmed and chopped
  • 4–6 thin slices prosciutto
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme, chopped (optional)

Instructions

  1. Rinse the asparagus under cold water, trim off the woody ends (about 1-2 inches), and chop the stalks into 1-inch pieces. Set aside.
  2. Heat a dry non-stick skillet over medium heat. Lay the prosciutto slices flat without overlapping. Cook for 2-3 minutes per side until crispy and golden. Transfer to a paper towel-lined plate to drain. Once cool, crumble into bite-sized pieces.
  3. In a soup pot, heat olive oil and butter over medium heat until melted. Add chopped onion and cook until translucent and soft, about 5 minutes. Add minced garlic and fresh thyme; cook for another 1 minute until fragrant.
  4. Add chopped asparagus to the pot and stir to combine. Pour in the broth, scraping up any bits stuck to the bottom. Bring to a boil, then reduce to a simmer. Cover and cook until asparagus is tender, about 10-12 minutes.
  5. Remove the pot from heat. Using an immersion blender, puree the soup until smooth but leave a few small asparagus pieces for texture. If using a countertop blender, blend in batches. Return soup to pot.
  6. Stir in heavy cream and fresh lemon juice. Season with salt and pepper to taste. Warm gently over low heat for 2-3 minutes without boiling.
  7. Ladle soup into bowls, sprinkle generously with crispy prosciutto on top, and garnish with thyme leaves or a drizzle of olive oil if desired.

Notes

Use fresh asparagus for best flavor and texture; frozen asparagus can be used but should be thawed and drained. Crisp prosciutto separately and add just before serving to maintain crunch. For a lighter or dairy-free version, substitute heavy cream with coconut cream or Greek yogurt. Avoid boiling after adding cream to prevent curdling. If soup is too thick, add more broth or water to loosen.

Nutrition

Keywords: asparagus soup, creamy soup, prosciutto, spring recipe, easy soup, light lunch, crispy topping

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