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Categories:
lemon sugar white wine vegetable stock Parmesan cornflour cream grissini breadsticks Serrano ham Pesto basil
Viewed: 27 - Published at: 4 years agoIngredients
- 1 kg asparagus, trimmed and cut 4-5cm pieces
- None None Juice of 1/2 lemon
- Pinch None sugar
- 100 ml white wine
- 200 ml vegetable stock
- 175 g Parmesan, grated, plus extra shavings to garnish
- 30 g cornflour
- 100 ml double cream
- 4 None grissini breadsticks
- 4 slices Serrano ham
- 4 tsp pesto
- None None basil leaves, to garnish
Method
- For the soup, place half of the asparagus in a saucepan with 4 cups of cold water, the lemon juice and sugar. Season and bring to a boil. Cover, reduce the heat and simmer for 10 mins, then add the white wine and stock and simmer 5 more mins. Stir in the grated cheese, remove from the heat and allow to cool slightly. Using an immersion blender, blend until smooth. Return to the heat, add the remaining asparagus and simmer 2-3 mins. Mix the cornstarch with a little water to make a paste and stir into the simmering soup. Pour in the cream and simmer 2-3 more mins. Season to taste with salt and freshly ground black pepper.
- Wrap the breadsticks with the Prosciutto and sprinkle with freshly ground black pepper. Divide the soup between 4 bowls and drizzle with the pesto. Garnish with the cheese shavings and basil leaves and serve with the breadsticks.
