0 recipes from contoocook and beyond


2 lbs.fresh asparagus
2 oz. proscuitto, diced
l tbsps. olive oil
1 tbsps. buttter
l cup chopped onion
l/2 cup chopped celery
l tbsps. minced garlic
l/2 cup dry white wine
3 cups chicken broth
2 cups diced yukon gold potatoes
l tbsps. minced fresh tarragon
l cup heavy cream
2 tbsps, dijon mustard
juoce of one half lemon
s&p to taste
2 tbsps. minced fresh parsley
purchased croutons
Trim asparagus by removing tips then cut stalkis into pieces. Blanch tips in large saucepan of boiling salted water until crisp tender; about 4 mins. Plunge tips into ice water, drain and set aside.; return pan to burner oveer med.l heat.
Sauta prosciutto in oil until crisp. Drain prosciutto on paper towel linef plate; set aside. Add butter to pan theb sweat asparagus stalks, onion, celery and garlic until soft, 5 mins. Increase heat to med-high.
Deglaze pan with wine, simmer until nearly evaporated then stir in broth, potatoes and tarragon. Bring soup to a boil; reduce heat and simmer until potatoes are tender, l5 mins. Puree soup with hbnd blender until smooth. (Puree just until smooth; over-blending may cause the starch in the taters to turn gummy. Stir in cream, dijon, lemon juice, salt and pepper; sinmer 5 minutes. Add parsley and asparagus tips to soup; ladle into bowls. Garnish each serving with reserved prosciutto and croutons.. Makes 7 cups. Cuisine at Home

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