Asparagus Soup with Crispy Parmesan and Prosciutto Croutons

			  Asparagus Soup with Crispy Parmesan and Prosciutto Croutons

Serves: 2 generously

Cooking time: 35 mins


  • 2 bunches of asparagus
  • 1 brown onion, peeled and diced
  • 2 garlic cloves, minced
  • ¼ cup extra virgin olive oil
  • 3 cups chicken stock
  • salt and pepper to taste

Ingredients for croutons:

  • 3-4 thick slices of sourdough bread, diced
  • ½ cup parmesan, grated
  • ½ cup extra virgin olive oil
  • 80g prosciutto, torn


  1. Place onion, garlic and olive oil into a heavy based saucepan on medium heat. Saute for 5 or so minutes until onion is translucent.
  2. Add asparagus and stock and simmer for 15 minutes. Then blend soup smooth with a stick mixer or in a blender. Season to taste.
  3. While soup is cooking, preheat oven to 160C fan-forced. Combine all crouton ingredients except prosciutto in a large bowl. Tip out onto a baking paper lined tray and top with torn prosciutto. Bake for 15 minutes until croutons are golden and prosciutto is crispy.
  4. Serve soup in bowls and top generously with croutons.

Melanie Lionello

Soups, Starters & Snacks Mains Salads, Sides & Dressings BBQ & Picnic Meat Poultry Seafood Egg Cheese Vegetables Dairy Free Gluten Free Vegetarian Vegan