Roasted asparagus soup is an elegant recipe for a first course or light lunch. The crispy prosciutto shards add a lick of saltiness to each spoonful. Roasting vegetables has become my favorite way to prepare them. It gives another dimension to many dishes as it intensifies flavors.
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 1 1/2 lbs (675 g) green asparagus
- 2 Tbsp olive oil
- sea salt and freshly ground pepper
- 1 cup (140 g) onion, chopped
- 1 garlic clove, finely chopped
- 4 cups (1 L) chicken stock
- 1 large potato cut into small cubes, about 1 cup (230 g)
- 1/4 tsp freshly grated nutmeg
- 1-2 Tbsp lemon juice, or to taste
- 4 Prosciutto slices for garnish (optional)
Preparation:
Line a baking pan with parchment paper.
Preheat oven to 400ºF/200ºC.
Half 8 asparagus and save the top half for garnish. Cut the remaining asparagus and the bottom halves into 1-inch (2,5 cm) pieces.
In a bowl, toss asparagus pieces with 1 tablespoon olive oil, sea salt, and pepper. Arrange asparagus pieces in a single layer on a baking pan and roast them until the pieces look shriveled, about 15-20 minutes depending on the thickness of the asparagus. Remove from the oven and set aside on paper towels. Save 8 asparagus and cut them in the middle. Keep the top half for garnish. Add the bottom part to the remaining asparagus. Let it cool a bit. Cut asparagus roughly and set aside on a bowl.
Reduce oven temperature to 350ºF/180ºC. Place prosciutto slices on the same baking pan you used for the asparagus roasting and bake them for 10 minutes or until they look crispy. Spread them on paper towels when done.
Meanwhile, heat the remaining tablespoon of olive oil over medium-high heat in a large saucepan. Sauté onion and garlic until soft about 10 minutes. Add diced potatoes, chicken stock, and nutmeg to the saucepan. Reduce the heat and simmer for about 10 minutes longer or until the potato is very soft.
Let onion/potato mix cool. Add the cut-up asparagus and puree it in a blender until smooth If the soup seems too thick add more stock or water. Return soup to the saucepan. Add lemon juice. Taste for salt and pepper. Ladle soup into warmed plates and garnish it with the reserved asparagus and Prosciutto shards.
