Asparagus Soup with Prosciutto & Goat Cheese Toast
simple, creamy asparagus soup with lots of fresh herbs, served with prosciutto & goat cheese toast on the side
servings: 4
Ingredients
Scale
Asparagus Soup
- 2 tbsp olive oil
- 1 large red onion, diced
- kosher salt
- freshly cracked black pepper
- 6 garlic cloves, finely chopped
- 2 lbs green asparagus, ends trimmed + peeled + cut into quarters
- 1 qt chicken (or vegetable) stock
- 2 oz fresh spinach
- ¼ cup fresh dill leaves, plus more for serving
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp heavy cream, plus more for serving
- 2 tbsp chopped fresh chives
- flaky sea salt
Prosciutto & Goat Cheese Toast
- 4 thick slices of crusty bread (sourdough, italian, french, country, etc. all work)
- 4 oz goat cheese, softened
- 1 tbsp olive oil
- 1 tbsp honey
- 8 slices of prosciutto
- 2 small radishes, shaved thin on a mandolin
- 1 tbsp chopped fresh chives
Instructions
- For the soup, heat a large, heavy-bottomed pot over medium heat. Add the olive oil. Once hot, add the red onion. Cook for about 8 minutes until softened and slightly caramelized, stirring often. Season well with salt and black pepper. Stir in the garlic. Cook for another minute.
- Stir in the asparagus and chicken stock. Season again. Bring the liquid to a boil, reduce the heat to medium-low, place a lid on the pot (leaving it slightly ajar so steam can escape), and simmer for 12 minutes, or until the asparagus is fully tender.
- Meanwhile, for the toast, toast the bread in a skillet with olive oil over medium heat until golden and crisp on both sides. Season with a pinch of salt. Combine the goat cheese, olive oil, honey, and a pinch of salt, and a few cracks of black pepper in a bowl. Mix well. Spread the goat cheese mixture onto each slice of toasted bread. Top with the prosciutto, radishes, a drizzle of olive oil, and a sprinkle of chives.
- Stir the spinach, dill, lemon zest, and lemon juice into the soup. Transfer the soup to a high-powered blender and blend for 90 seconds until creamy. Stir in the heavy cream. Season with more salt to taste.
- Serve the soup with a drizzle of cream, a drizzle of olive oil, a sprinkle of chives, fresh dill, freshly cracked black pepper, and flaky sea salt over top with the toast alongside.