Asparagus Soup with Vanilla and Crispy Parma Ham
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g asparaus, white
- 1 medium onion (s)
- 1 ½ tablespoon butter
- 200 g sweet cream
- 0.5 ½ vanilla pod (s)
- 900 ml vegetable stock
- 2 tablespoon, heaped wild garlic, chopped
- 3 tablespoon orange juice
- 5 slices Parma ham
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut off the woody ends. Cut off the asparagus tips, cut in half lengthways and set aside. Cut the sticks into pieces and dice the onion.
- Melt 1 tablespoon butter in a saucepan and sauté both over low heat. Season with salt, pepper and 1/4 teaspoon sugar. Pour in the vegetable stock, bring to the boil and cover and simmer for 15-20 minutes. Puree fine, pour in the whipped cream and bring to the boil again briefly. Season to taste with salt, pepper and orange juice.
- Slit open the vanilla pod and scrape out the pulp with a knife. Melt 1 tablespoon butter in a pan and fry the asparagus tips, vanilla pulp and the finely plucked Parma ham for 5 - 6 minutes. Season with salt, pepper and a pinch of sugar.
- Serve the soup with asparagus tips, Parma ham and wild garlic.
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