Vellutata di Asparagi (Asparagus Soup)

Vellutata di Asparagi (Asparagus Soup)

Ingredients

  • 1 lb bunch of asparagus
  • 1 potato, peeled
  • 4 cups vegetable or chicken stock
  • 2 tablespoon Jovial Extra Virgin Olive Oil
  • 1 leek
  • 2 cloves garlic
  • Salt and pepper, to taste
  • 2-3 oz package Prosciutto
  • 1 cup (100 g) Parmigiano Reggiano
  • Herby Einkorn Croutons

Our owner Giulia’s favorite vegetable is asparagus! This time of year, when the asparagus is plentiful, she can definitely be found making this comforting recipe on repeat. Delicious on its own, you can really turn the flavor up a notch with herby einkorn croutons (recipe here) and crisped prosciutto. Drizzle with Extra Virgin Olive Oil and save a few asparagus spears to toss in as a garnish, for a bit of added freshness.

Instructions

  1. Roughly chop all vegetables.
  2. Heat olive oil in pot over medium heat. Mince garlic and add to oil, fry until fragrant, then add all vegetables, along with a few pinches of salt and pepper. Sauté vegetable for a few minutes, or until soft. If the mixture becomes too dry, add a bit of the stock, as needed.
  3. Add the stock and let simmer for 20-30 minutes.
  4. While the soup cooks, preheat an oven to 400°F and place as many slices of prosciutto as desired on a baking tray lined with parchment paper, making sure to leave some space between them.
  5. Bake the prosciutto for about 8-12 minutes, making sure they do not burn. Let them cool for about 10 minutes, they with become crispy and easy to break.
  6. Blend the soup with an immersion blender until smooth, then taste and add salt if needed. Simmer for a few more minutes, then stir in the grated cheese.
  7. Serve the soup with warm, topped with crushed crunchy prosciutto pieces and herby einkorn croutons (see recipe). 
Vellutata di Asparagi (Asparagus Soup)