Asparagus Soup with Mozzarella and Ham
- 3 bunches green asparagus
- 2 1/8 cups chicken stock (500 ml)
- 1 white onion
- 1 sprig tarragon
- 1 tablespoon olive oil
- 4 thin slices Parma ham
- 1 ball mozzarella di bufala
- freshly ground black pepper
- olive oil
Step 1: Soup
Peel and wash the asparagus. Remove any parts of the base that are too hard. Cut the tips into 2 to 2 1/2 inch (5 to 6 cm) lengths, and set these aside. Cut the rest of the asparagus into rounds.
Heat the chicken stock.
Add the asparagus rounds, sweat for a further 2 minutes, then pour in the boiling chicken stock.
Stir, add the leaves of a sprig of tarragon and cook for 10 minutes.
Blend until the soup is nice and smooth, then check the seasoning.
Step 2: Garnish
Heat a tablespoon of olive oil in a frying pan. Put in the reserved asparagus tips and cook for 2 to 3 minutes.
Cut 4 thin slices of Parma ham into flakes.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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