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Photo of Asparagus soup with cheese and prosciutto toast by WW

Asparagus soup with cheese and prosciutto toast

7
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
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.

Notes

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

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