John Myers
Asparagus Cream Soup with Rosemary Ham
The perfect asparagus cream soup with rosemary ham recipe with a picture and simple step-by-step instructions.
- 500 g Broken asparagus
- 1 teaspoon Salt and sugar
- 150 g Rosemary boiled ham
- Parsely
- 50 ml Cream
- Lemon juice
- Peel the asparagus, wash the peel and let it boil for 30 minutes, pass through a sieve and collect the asparagus boiling water in it. Now cook the asparagus until soft. Season the water with salt and sugar and a few squirts of lemon
- When the asparagus is soft, take some nice heads, cut the rest of it into small pieces and then puree with the blender, add the cream and the finely chopped parsley and set aside. Now the spoon of butter in this case, I also mean heat butter, dice rosemary ham and Fry briefly in the butter until crispy.
- Put half of the cubes back to the side, put the rest in the soup, bring to the boil and only now season with the ham-Now add the asparagus heads and arrange in large soup bowls and spread a few crispy ham cubes on top ….. mmmhhh and then you have a fine soup to spoon out.
- I cooked this dish with broken asparagus ….. it’s cheaper for me, the kilo cost 2.50 and tastes just as good, only the peeling takes a little longer: o). I wish you ever a sunny Pentecost ………….
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