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My Cream of Asparagus Soup with Crispy Prosciutto is luxuriously creamy and brings this restaurant-worthy dish home with ease!
Y’all — I cannot get over this soup! It is velvety smooth without being too heavy, letting the vibrant and fresh flavor of asparagus shine. With peak-season asparagus (April and May!), this is a great way to celebrate fresh, bright flavors while still enjoying a cozy, comforting dish!
While the soup is seriously incredible poured right out of the blender, I love to dress mine up with chives, a dollop of crème fraîche, and crispy prosciutto. The crispy prosciutto adds an elegant touch without extra effort, making this soup feel restaurant-worthy while being totally doable at home!
Ingredients:
- Unsalted Butter
- Extra Virgin Olive Oil
- Yellow Onion
- Green Onion
- Gralic
- Salt
- Freshly Ground Black Pepper
- Crushed Red Pepper Flakes
- Asparagus
- Chicken or Vegetable Broth
- Crème Fraîche
- Prosciutto, Optional for serving
- Freshly Chopped Chives
Step-by-Step:
Step One: Sauté the Aromatics
Heat the butter or olive oil in a soup pot or Dutch oven over medium heat until melted. Add the yellow onion, green onion, garlic, salt, pepper and crushed red pepper flakes and cook, stirring, until they begin to soften, about 4 minutes.
Step Two: Sauté the Asparagus
Add the asparagus and continue to cook, stirring, until the asparagus begins to soften, about 4 more minutes.
Step Three: Add Broth and Bring to a Boil
Add the broth and bring to a boil. Reduce the heat so that the soup is at a gentle simmer. Cover and cook, simmering, until the asparagus is very tender, 15 to 20 minutes.
Step Four: meanwhile, Crisp the Prosciutto (If Using)
Place the prosciutto on a wire rack-lined baking sheet in a single layer. Transfer to the middle rack of the oven and turn the oven onto ‘broil’ (or as high of a temperature as it will go). Cook until the prosciutto is crisp, watching very carefully so it doesn’t burn. 3 to 5 minutes. Remove from the oven to set aside, and allow it to continue to crisp.
Step Five: Blend the Soup
Once the asparagus is tender, transfer the soup to a high-powered blender. Add the creme fraiche and blend the soup until smooth and creamy. Alternatively, you can blend this in the pot with an immersion blender but I prefer a high-powered blender! Transfer the creamy soup back to the pot and keep on low heat. Taste and add more salt and pepper as desired.
Step Six: Garnish and Serve
Ladle the soup into bowls. Top with a dollop of crème fraîche and plenty of chives. Take one of the prosciutto crisps and crush it into small bits over the soup. Finish with freshly ground black pepper.
Whether you need to put some asparagus to use or are looking for an elegant starter for a dinner party, this Cream of Asparagus Soup with Crispy Prosciutto is a delicious choice. Comment below once you try it!
For More Asparagus Recipes:
Creamy Goat Cheese Pasta with Asparagus and Peas
Asparagus and Tomato Caprese Salad with Burrata and Herbs
Steak with Italian Salsa Verde and Veggies
Cream of Asparagus Soup with Crispy Prosciutto
Ingredients
For the Soup:
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 cup diced-small yellow onion ½ onion
- 1 cup sliced green onion 4 green onions
- 4 garlic cloves minced
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- ½ teaspoon crushed red pepper flakes
- 2 lb. asparagus, ends trimmed, cut into 1″ pieces
- 2 cups chicken or vegetable broth
- ¼ cup Crème fraîche, sub-Greek yogurt, plus more for serving (if desired)
For Serving:
- 4 slices prosciutto, optional for serving
- freshly chopped chives
Instructions
Make the Soup Base:
- Heat the butter or olive oil in a soup pot or Dutch oven over medium heat until melted. Add the yellow onion, green onion, garlic, salt, pepper and crushed red pepper flakes and cook, stirring, until they begin to soften, about 4 minutes.
- Add the asparagus and continue to cook, stirring, until the asparagus begins to soften, about 4 more minutes.
- Add the broth and bring to a boil. Reduce the heat so that the soup is at a gentle simmer. Cover and cook, simmering, until the asparagus is very tender, 15 to 20 minutes.
Meanwhile, Crisp the Prosciutto (if using):
- Place the prosciutto on a wire rack lined baking sheet in a single layer. Transfer to the middle rack of the oven and turn the oven onto ‘broil’ (or as high of a temperature as it will go). Cook until the prosciutto is crisp, watching very carefully so it doesn’t burn. 3 to 5 minutes. Remove from the oven to set aside, and allow it to continue to crisp.
Blend the Soup:
- Once the asparagus is tender, transfer the soup to a high-powered blender. Add the creme fraiche and blend the soup until smooth and creamy. Alternatively, you can blend this in the pot with an immersion blender but I prefer a high-powered blender! Transfer the creamy soup back to the pot and keep on low heat. Taste and add more salt and pepper as desired.
Serve:
- Ladle the soup into bowls. Top with a dollop of crème fraîche and plenty of chives. Take one of the prosciutto crisps and crush it into small bits over the soup. Finish with freshly ground black pepper.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
Simple and flavorful recipe. Will definitely make this again. Spring in a bowl!
Glad you enjoyed it, Sarah!
Just need to say I was STUNNED by how good this soup turned out even when scaling down with loose measurements. Stupendous. I will be making this on repeat this spring and every spring. Thanks, Alex!! You nevet fail me.