Asparagus Soup with Prosciutto and Goat Cheese Toasts
This delicious Asparagus Soup with Prosciutto and Goat Cheese Toasts is the embodiment of spring flavors. Fresh asparagus, dill, lemon, and chives flavor this creamy, healthy soup. Add a side of Prosciutto and Goat Cheese Toasts and you’ve got a perfect starter or light meal.
When all of the spring/summer herbs and vegetables are showing up at our farmer’s markets, it’s a great time to start cooking! I love to make soup with all of these fresh ingredients, and this is no exception.
The combination of asparagus, lots of dill, a pop of spinach, lemon for zing and chives creates this healthy soup.
To begin, sauté red onions until they are slightly caramelized, add the garlic and then stir in the asparagus and chicken stock (you could substitute vegetable stock if you want to keep it vegetarian).
Once the asparagus is tender, add the dill, spinach, lemon zest and lemon juice and purée in a high-speed blender until it’s nice and creamy. Stir in the heavy cream and season it with more salt.
To serve this lovely soup, drizzle extra cream over the top, sprinkle fresh chives and dill, crack some black pepper over the top and zhouj with some extra olive oil.
You’re almost ready to serve. Almost. You really need to do yourself a favor and make Prosciutto and Goat Cheese Toasts and serve them alongside this delicious soup.
Now you’re ready to eat!
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Asparagus Soup with Prosciutto and Goat Cheese Toasts
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 27 minutes
Total Time: 35 minutes
Ingredients
- 2 tbsp olive oil
- 1 large red onion, diced
- kosher salt
- freshly cracked black pepper
- 6 garlic cloves, finely chopped
- 2 pounds green asparagus, ends trimmed, peeled, cut into quarters
- 1 quart chicken (or vegetable) stock
- 2 ounces fresh spinach
- 1/4 cup fresh dill leaves, plus more for serving
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp heavy cream, plus more for serving
- 2 tbsp chopped fresh chives
- flaky sea salt
Prosciutto & Goat Cheese Toasts (see recipe)
Instructions
Heat a large, heavy-bottomed pot over medium heat. Add the olive oil. Once hot, add the red onion. Cook for about 8 minutes until softened and slightly caramelized, stirring often. Season well with salt and black pepper. Stir in the garlic. Cook for another minute.
Stir in the asparagus and chicken stock. Season again. Bring the liquid to a boil, reduce the heat to medium-low, place a lid on the pot (leaving it slightly ajar so steam can escape), and simmer for 12 minutes, or until the asparagus is fully tender.
Stir the spinach, dill, lemon zest, and lemon juice into the soup. Transfer the soup to a high-powered blender and blend for 90 seconds until creamy. Stir in the heavy cream. Season with more salt to taste.
Serve the soup with a drizzle of cream, a drizzle of olive oil, a sprinkle of chives, fresh dill, freshly cracked black pepper, and flaky sea salt over top with the toast alongside.
Recipe from The Original Dish
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