Asparagus soup with cheese and prosciutto toast
1 medium, coarsely chopped
170 g, (buy 200g), peeled, and coarsely chopped
2 bunch(es), chopped
3 cup(s), (750ml)
140 g, (2 x 60cm slices)
Prosciutto fat trimmed
40 g, thinly sliced, fat trimmed
Reduced-fat 15% cheddar cheese
4 slice(s), (4 x 21g slices)
Fresh flat-leaf parsley
1 tbs, chopped, to serve
- 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.
- 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.