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Photo of Asparagus soup with cheese and prosciutto toast by WW

Asparagus soup with cheese and prosciutto toast

Total Time
45 min
15 min
30 min
Sensational soup served with delicious cheese and proscuitto on Turkish toast


Olive oil

1 tsp

Brown onion

1 medium, coarsely chopped

Baby potatoes

170 g, (buy 200g), peeled, and coarsely chopped


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


  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.


SERVING SUGGESTION: Salad of mixed lettuce leaves on the side.