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Creamy Spring Asparagus Soup with Crispy Prosciutto

creamy spring asparagus soup - featured image
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A silky, comforting asparagus soup blended smooth with cream and topped with crispy prosciutto for a perfect texture contrast. Quick and easy, this soup celebrates spring’s bounty with fresh flavors and simple ingredients.

Ingredients

Scale
  • 1 pound (450g) fresh asparagus, trimmed and chopped into 1-inch pieces
  • 2 tablespoons (28g) unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups (960ml) vegetable or chicken broth (low-sodium preferred)
  • ½ cup (120ml) heavy cream
  • Zest of 1 lemon
  • Pinch of ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 4 oz (115g) prosciutto slices, thinly sliced

Instructions

  1. Rinse the asparagus and trim off the tough ends (about 1-2 inches). Chop into roughly 1-inch pieces.
  2. In a large soup pot, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  3. Add the chopped asparagus and pour in 4 cups of vegetable or chicken broth. Bring to a boil, then reduce heat and simmer gently for about 15 minutes, until asparagus is very tender.
  4. While the soup simmers, lay out the prosciutto slices in a non-stick skillet over medium heat. Cook for 2-3 minutes per side or until crispy but not burnt. Transfer to a paper towel-lined plate to drain and cool. Once cooled, break into bite-sized pieces.
  5. Use an immersion blender directly in the pot to puree the soup until silky smooth. If using a countertop blender, carefully transfer the soup in batches and blend until creamy. Return to the pot.
  6. Stir in ½ cup heavy cream, lemon zest, and a pinch of nutmeg. Season with salt and freshly ground black pepper to taste. Warm through on low heat but do not boil.
  7. Ladle the soup into bowls and sprinkle generously with crispy prosciutto pieces. Optionally, garnish with a drizzle of olive oil or fresh herbs like chives or parsley.

Notes

If the soup feels too thick after blending, add a splash more broth or water to reach desired consistency. Crisp prosciutto on medium heat and avoid overcrowding the pan to prevent burning. Add cream at the end to avoid greasiness. Use lemon zest right before serving for brightness. Frozen asparagus can be used if thawed and drained well. Leftover prosciutto keeps crispy for up to 2 days in the fridge.

Nutrition

Keywords: asparagus soup, creamy asparagus soup, spring soup, prosciutto, easy soup recipe, healthy soup, gluten-free soup, dairy-free option

Find it online: https://junomeals.com/creamy-spring-asparagus-soup-recipe-with-crispy-prosciutto-easy-and-perfect/