From Toni’s Kitchen

Creamy Asparagus Soup

This recipe comes from the California Olive Oil Council (COOC). The COOC is a trade association committed to upholding the highest standards within the olive oil industry through its Seal Certification Program.



  1. If garnishing with prosciutto, preheat your oven to 350°F. Place prosciutto slices on a parchment lined sheet tray and bake for about ten minutes, or until crispy. Remove and let cool on a paper towel lined plate.
  2. Begin by cutting the woody ends from the asparagus, usually the bottom two inches. Place the vegetable stock on the stove and add the asparagus trimmings to infuse at a simmer for 20-30 minutes. Remove asparagus bottoms with a slotted spoon and discard.
  3. In a medium, thick bottomed stock pot, cook the shallot, garlic and leek in the olive oil until soft; about three to five minutes. Chop the asparagus into half inch pieces and add to the pot. Add the reserved asparagus, salt and infused stock and bring to a boil. Simmer for 20-30 minutes or until asparagus is tender and stock is well infused.
  4. Blend the soup with an immersion blender, slowly adding the cream and salt to taste. Pass through a fine strainer to remove any asparagus fibers.
  5. Serve hot in a bowl with a liberal drizzling of olive oil and the crispy prosciutto, crumbled on top

Makes 8 Servings.


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