Creamy Asparagus Soup Recipe with Crispy Prosciutto Chips
Feel free to cut the recipe in half, or in quarter and just adjust the measurements as you see fit. I always make a very big quantity since ai have lots of freezer space. This is a delightful blend of fresh vegetables, aromatic spices, and the luxurious touch of prosciutto chips, this soup is more than just a dish – it's a warm embrace on a chilly day. Whether you're looking to impress guests or simply treat yourself, this bisque promises a symphony of flavors in every spoonful.
Recipe Video
Recipe Ingredients
- 4.5 pounds Asparagus, peeled and cut be sure to save and cook the tips for the end
- 2.5 cups Onion, chopped
- 3 - 4 cups Celery, chopped
- 2.5 cups Carrots, chopped
- 2 stalks Leeks (white and light green parts), chopped
- 12 approx. whole Garlic cloves
- 1/4 to 1/2 cup Fresh Dill, chopped
- 1 teaspoon Cayenne Pepper
- 2 teaspoons Ground Coriander
- 12 cups Chicken Stock, adjust as needed to cover vegetables
- 2 cups Yukon Gold Potatoes, diced
- 1 cup Heavy Whipping Cream
- 1 cup Parmesan Cheese, grated
- 8 ounces Goat Cheese (optional, can be substituted with Brie or Cream Cheese)
- Onion Salt and pepper to taste
- Prosciutto Chips, for garnish
- Sour Cream and Cream Mixture, for garnish
- Asparagus Spears, for garnish
Recipe Instructions
- In a large soup pot, sauté onions until translucent.
- Add the chopped asparagus, celery, carrots, leeks, garlic, and dill. Cook until the vegetables start to soften.
- Season with cayenne pepper, ground coriander, and onion salt. Stir well to combine. Introduce Yukon Gold potatoes to the mix.
- Pour chicken stock into the pot, ensuring it just covers the vegetables.
- Bring to a boil, then reduce the heat and let it simmer. The goal is to cook until the carrots are tender, as they generally take the longest.
- Once the vegetables and potatoes are fully cooked and tender, use an immersion blender to puree the mixture until smooth.
- For an ultra-creamy texture, blend thoroughly. Add heavy whipping cream to the pureed mixture.
- Stir in Parmesan and goat cheese until well incorporated and melted. Adjust the thickness by adding more chicken stock if necessary. Season with salt to taste.
- Ladle the bisque into bowls. Garnish with prosciutto chips, a drizzle of the sour cream and cream mixture, and a few asparagus spears for an elegant presentation.
- Serve hot, accompanied by a crusty piece of bread or a light salad for a complete meal.
- This Asparagus Prosciutto Bisque isn't just a meal; it's a luxurious experience, blending the earthy flavors of fresh vegetables with the rich, creamy texture of cheeses and cream. Each spoonful promises to be a delightful journey for your taste buds. Enjoy this comforting bowl of bisque and let its warmth and flavors embrace you.
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