Asparagus soup with Parma ham chips
6 servings
30 minutes
Asparagus soup with Parma ham chips is a refined dish of European cuisine that embodies elegance and depth of flavors. Tender asparagus, a symbol of spring, adds freshness and lightness to the soup, while spinach enriches it with a vibrant green hue. Crispy Parma ham chips create a contrast of textures, adding a rich meaty flavor, and poached eggs make the dish even more sophisticated. Traditionally, such soups are prepared in European restaurants but can also be recreated at home. Served with a dollop of sour cream and pieces of fresh tomatoes, it becomes a true work of gastronomic art, perfect for a romantic dinner or cozy family lunch.
1
Cut the asparagus tips to a length of 5 cm. Chop the remaining stalks into small pieces. Boil the tips in salted water for three minutes and cool them to retain their color.
- Asparagus: 500 g
- Salt: to taste
2
Lay the ham on a baking sheet, press down with another baking sheet, and place in an oven preheated to 180 degrees for fifteen minutes, then remove the top baking sheet and bake for another five minutes until crispy. Sauté finely chopped onion and garlic in olive oil for a minute, add chopped asparagus, chicken broth, and cook for five minutes, then add spinach. Remove from heat, add salt and pepper, and blend.
- Parma ham: 100 g
- Olive oil: 20 ml
- Shallots: 2 heads
- Garlic: 2 cloves
- Asparagus: 500 g
- Chicken broth: 2 l
- Spinach: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
In a saucepan, bring salted water to a barely noticeable boil and poach the eggs. Remove the seeds from the tomatoes and dice the flesh finely. Serve the soup with sour cream, asparagus, ham chips, and tomatoes.
- Chicken egg: 6 pieces
- Tomatoes: 200 g
- Sour cream: 200 g
- Asparagus: 500 g
- Parma ham: 100 g