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Easter: Creamy Asparagus Soup

Source of Recipe


From "The Ultimate Cook Book" by Bruce Weinstein



List of Ingredients



• Nonstick spray
  
• 2 ounces prosciutto, thinly sliced
  
• 1 Tbsp plus 1 tsp canola oil
  
• 1 medium onion, chopped
  
• 2 garlic cloves, slivered
  
• 12 ounces Yukon Gold potatoes, peeled, cut into ½-inch dice
  
• 2 tsp chopped parsley leaves (or 1 tsp dried parsley)
  
• 1 tsp stemmed thyme (or ½ tsp dried thyme)
  
• 4 cups (1 quart) chicken broth
  
• 1 pound plus 4 ounces (20 ounces) thin asparagus spears, peeled and cut into 1-inch segments
  
• ½ tsp salt, plus additional to taste
  
• ¼ tsp freshly ground pepper, preferably white pepper
  
• 1 small scallion (green part only), thinly sliced
  






Instructions



1. Spray a large chef's knife with nonstick spray, then chop the prosciutto into small pieces. Heat a large skillet over medium heat, add 1 teaspoon canola oil, then the prosciutto. Fry until crispy, stirring often, about 2 minutes. Transfer to a plate and set aside.
   
   
2. Heat a large saucepan or small Dutch oven over medium heat. Swirl in the remaining 1 tablespoon oil, then add the onion. Cook, stirring often, until translucent, about 3 minutes. Add the garlic and cook for 20 seconds.
   
   
3. Add the potatoes, parsley and thyme; cook, stirring constantly, for 1 minute. Pour in the broth, scrape up any browned bits on the pan's bottom, and bring to a simmer. Cover, reduce the heat to low, and simmer slowly for 15 minutes.
   
   
4. Add the asparagus, cover, and continue simmering until the potatoes and asparagus are quite soft when pierced with a fork, about 10 minutes. Stir in the salt and pepper.
   
   
5. Transfer the soup to a large food processor fitted with a chopping blade or into a large blender. You may have to work in batches if your appliances are small. Process or blend until smooth, scraping down the sides of the bowl once or twice to make sure everything is puréed. Return the soup to the saucepan. Alternatively, use an immersion blender to purée the soup right in the pot. Bring back to a low simmer over low heat. Check to see if the soup needs any additional salt. To serve, ladle into bowls; top with fried prosciutto bits and sliced scallions.
   
   Makes 6 servings.