Asparagus Soup with Prosciutto Chip
With Focaccia Croutons and Porcini Mushroom Air
Ingredients
- 2 bunches of asparagus (trimmed, no hard ends)
- 1 large yellow onion, julienned
- 4–6 slices of prosciutto
- 1/2 quart of water
- Extra virgin olive oil
- Sea salt
- Fresh ground white pepper
- Focaccia Bread
- 4 ounces dried porcini mushrooms
- 1 tbsp soy lecithin
Preparation
Bring the water to a boil with the julienned yellow onion. When tender, add the asparagus and simmer for 15 minutes. Strain and reserve the liquid.
Blend the asparagus and onion with a portion of the reserved liquid. Emulsify with extra virgin olive oil, and season with salt and white pepper. Keep warm.
For the crispy prosciutto: place slices between parchment paper on a baking sheet, and bake in a hot convection oven for 15 minutes. Let cool.
Toast focaccia bread slices in the oven with olive oil until crisp, 5–6 minutes.
For the porcini air: simmer dried porcini in the reserved broth, then blend with soy lecithin until foamy. The foam lasts ~30 minutes and can be refreshed by re-blending.
To serve: pour soup into bowls, top with focaccia croutons, prosciutto chips, and a spoon of porcini air. Serve hot and enjoy!
Wine Pairing
Zio Baffa Organic Sangiovese Toscana 2017
A light and earthy red wine that complements the delicate asparagus flavor and enhances the savory notes of prosciutto and porcini.
Estimated Nutrition Facts (per serving)
- Calories: ~190
- Fat: 10g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 9g
- Sodium: 280mg
- Cholesterol: 15mg