How to Make Asparagus and Prosciutto Soup

Asparagus and prosciutto soup is an easy to prepare dish with Italian influences, combining typical Italian ingredients like prosciutto, proscuitto hock, asparagus and chopped leeks to make a simple, hearty soup. Serve asparagus and prosciutto soup with a loaf of fresh-baked French bread and a glass of chilled, dry white wine or Pilsner beer. Asparagus and prosciutto soup makes an excellent appetizer before a main course of seared ahi tuna over a bed of wild rice.

Things You'll Need

• 6 cups water
• 2 lb. asparagus, peeled, trimmed and chopped (trimmings reserved), plus tips from
• 10 additional spears
• 4 oz. proscuitto hock
• 2 tbsp. unsalted butter
• Large leek, roughly chopped (white part only)
• Small Yukon gold potato
• Sea salt (to taste)
• Fresh ground black pepper (to taste)
• 3 slices prosciutto, sliced into thin strips

Instructions

1. Place the asparagus trimmings and the chunk of prosciutto into a large saucepan and add 6 cups of water. Bring to boil, and lower the heat to simmer for 35-40 minutes, removing any fat that floats to the surface with a slotted spoon.

2. Remove the saucepan from heat and strain through a medium sieve. Discard the asparagus trimmings and prosciutto hock. Set aside.

3. Melt the butter in a saucepan over medium-high heat. Add the leeks and sauté for 3-4 minutes, or until tender. Do not brown the leeks.

4. Add the potatoes, sea salt and pepper, and 5 cups of the reserved stock. Bring to boil, and lower the heat to simmer until the potatoes are tender, approximately 14-18 minutes.

5. Turn the heat to high and add the chopped asparagus and cook until tender, about 5-7 minutes. Remove the pan from heat and puree in batches in a blender. Pass the soup through a fine-mesh sieve into a clean saucepan.

6. Boil the reserved asparagus tips in a large saucepan. Drain and set aside.

7. Transfer the soup to individual serving bowls and top with the boiled asparagus tips and slices of prosciutto. Serve immediately.

Resources

• Gourmet Magazine Recipes
• Food Network Recipes