British Asparagus Soup Recipe

Celebrate the start of British asparagus season with this vibrant, silky soup that’s bursting with spring flavour. Topped with crispy prosciutto and tender tips, it’s the perfect comforting lunch or elegant starter.

Ingredients

2 x bunched fresh Asparagus
1 x medium onion
1.5L of good quality chicken stock
Dash of double cream
Black pepper
Prosciutto / Parma to garnish

Recipe:

1. Remove the asparagus tips and set aside.
2. Cut the ends of the spears with a sharp knife.
3. Using a potato peeler remove the outside skin of the spears
4. Finely chop the onion and then saute with pepper in a small amount of butter until soft.
5. Add the stock and simmer until the onion is translucent.
6. Chop the spears into small rounds and add to the onion stock mixture. Simmer for 5 - 7 minutes.
7. In a dry, non-stick frying pan - dry cook 3-4 pieces of prosciutto / parma until crispy in their own oil.
8. Drain and set to the side.
9. Blitz the soup mixture until smooth in a kitchen blender. Add a small amount of cream to taste and more pepper if required.
10. Lightly saute the tips in the butter until slightly tender.
11. Put the soup into bowls with crumbled parma ham in the centre and asparagus tips placed around the side.
12. Serve with crusty bread of your choice

Chefs tips

If you have leftover asparagus bottoms from another dish, simply use them in a soup recipe to avoid unnecessarily wasting them - a great weekday lunch!