Easy

Asparagus and pea soup with serrano ham

Name: Asparagus and pea soup with serrano ham
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 400 g Green asparagus (trimmed weight); 150 g Peas (shelled); 300 g Leek (trimmed); 200 g Potato (peeled); 30 g Serrano ham (thin slices); 60 g Bread (1 cm cubes); 10 g Sesame seeds (unsalted); 1000 g Vegetable stock (prepared); 40 g Extra virgin olive oil (25 g soup base and 15 g bread); 4 g Parsley (chopped); 2 g Salt (to taste)

A green asparagus and pea soup with potato for body. Golden bread, sesame and serrano ham add contrast at serving.

20 minprep

30 mincooking

4servings

1.233 kcalwhole recipe

308 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Omnivorous Cream 30 to 60 minutes Home-style

Lactose-free and 7 more Indicative dietary requirements

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Diet

Omnivorous

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeNo added sugar

Dish type

Cream

Meal

LunchDinner

Preparation

BoilingToasting

Appliances

CasseroleBlenderFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreHigh in calciumLow calorie

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Cream

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Green asparagus trimmed weight 400 g
Peas shelled 150 g
Leek trimmed 300 g
Potato peeled 200 g
Serrano ham thin slices 30 g
Bread 1 cm cubes 60 g
Sesame seeds unsalted 10 g
Vegetable stock prepared 1000 g
Extra virgin olive oil 25 g soup base and 15 g bread 40 g
Parsley chopped 4 g
Salt to taste 2 g

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Preparation

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Let’s get cooking

Method

Wash and slice the leek. Remove woody asparagus ends; reserve 40 g for finishing and chop the other 360 g. Soften the leek in 25 g oil over medium-low heat for 7 minutes.
Add the diced potato and vegetable stock. Simmer for 12 minutes; add the chopped asparagus and peas and cook for another 8-10 minutes, until tender. Blend with a hand blender until smooth.
Toast the sesame in a dry frying pan for a minute and remove. Heat the remaining 15 g oil in that pan and turn the bread cubes for 4-5 minutes until golden. Remove the bread and briefly wilt the reserved asparagus, shaved into thin ribbons with a peeler, in the same pan.
Cut the ham into strips. Taste the soup, adjust the salt and divide between four bowls. Top with the bread, asparagus ribbons, ham, sesame and all the parsley.

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