Asparagus Soup with Mozzarella and Ham


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Ingredients (4 servings)
  • 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.

Peel and mince the onion, and sweat in a sauté pan with a splash of olive oil for 2 minutes.

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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