Asparagus Soup with Frizzled Prosciutto

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By: Andrew Chase

Let asparagus season begin: there are many ways to enjoy this delectable vegetable besides steamed or boiled. Molly Hewitt of London, Ont., sent us this excellent recipe for a simple yet elegant soup. We added the frizzled prosciutto for a bit of pizzazz.

Ingredients

1 lb (500 g) thick asparagus spears

4 cups (1 L) chicken stock

6 cloves garlic, peeled

2 oz (60 g) thinly sliced prosciutto

1 tbsp (15 mL) vegetable oil

1 egg yolk

1/4 cup (60 mL) whipping cream

1/4 tsp (1 mL) each salt and pepper

Preparation

Snap woody ends off asparagus. Starting 2 inches (5 cm) from asparagus tips and using vegetable peeler, peel stalks.

In saucepan, bring stock, 2 cups (500 mL) water and garlic to boil; reduce heat, cover and simmer for 5 minutes. Add asparagus; cover and simmer until tender-crisp, about 3 minutes; with tongs, remove asparagus. Trim off tips; slice in half, lengthwise and set aside. Chop stalks and return to pot; simmer for 2 minutes. Remove from heat.

Slice prosciutto into thin strips. In skillet, heat oil over medium-high heat; fry prosciutto until crisp. Drain on paper towel-lined plate; set aside.

In batches, transfer soup to blender and puree until smooth; return to pot. Bring soup to simmer over medium heat. In small bowl, whisk together egg yolk, whipping cream, salt and pepper; remove soup from heat and whisk in egg yolk mixture. Ladle soup into bowls. Top with reserved asparagus tips and prosciutto.

Makes 6 servings.

Serving(s): 6

Nutritional Information
Per each of 6 servings: about
Calories	118
Protein	7 g
Fat (total)	8 g
Sat. Fat	3 g
Carbohydrate	4 g
Fibre	1 g
Cholesterol	52 mg
Sodium	746 mg
Calcium	3 % RDI
Iron	6 % RDI
Vitamin A	7 % RDI
Vitamin C	8 % RDI
Folate	29 % RDI

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