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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)

Total time50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Bread. Usual composition; check the label or the dough/sauce recipe: Bread. Sesame: Ingredient to check: Sesame seeds. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Bread, Vegetable stock.

Rating Not yet rated

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

Jump to steps

20 minpreparation and possible waiting

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

Total time: 50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Cream 30 to 60 minutes Home-style

Allergens

View full classification 26 tags

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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Cream

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.