Asparagus soup with cheese and prosciutto toast
6
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Sensational soup served with delicious cheese and proscuitto on Turkish toast
Ingredients
Olive oil
1 tsp
Brown onion
1 medium, coarsely chopped
Baby potatoes
170 g, (buy 200g), peeled, and coarsely chopped
Asparagus
2 bunch(es), chopped
Vegetable stock
3 cup(s), (750ml)
Turkish bread
140 g, (2 x 60cm slices)
Prosciutto fat trimmed
40 g, thinly sliced, fat trimmed
Whole grain mustard
1 tbs
Extra light cheddar cheese
4 slice(s), (4 x 21g slices)
Fresh flat-leaf parsley
1 tbs, chopped, to serve
Instructions
1
Heat oil in medium saucepan over medium heat. Add onion and cook for 5 minutes. Add potato, asparagus and stock and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until potato is tender and asparagus is cooked. Cool slightly, then blend with a stick blender until smooth. Season with salt and pepper.
2
Preheat grill. Place Turkish bread and prosciutto on baking trays. Toast both sides of bread and grill prosciutto for 1–2 minutes or until crisp. Spread cut sides of toast with mustard, then top with cheese. Grill for 4–5 minutes or until cheese is melted, then top with prosciutto. Serve cheese and prosciutto toast with asparagus soup garnished with chopped parsley.
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