Asparagus Soup with Parma Ham Chips

Soups | Tajikistan cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Asparagus soup with chips made from Parma ham.

Ingredients

Asparagus - 20 oz
Parma Ham - 5 oz
Spinach - 20 oz
Tomatoes - 5 oz
Chicken Broth - 0 qt
Shallot - 2 heads
Olive Oil - 0 fl oz
Garlic - 2 cloves
Chicken Egg - 6 pieces
Sour Cream - 5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Trim the asparagus by cutting off the tips, about 5 cm in length. Chop the remaining stalks into smaller pieces. Blanch the tips in salted water for three minutes, then cool them down to preserve their color.

Step 2

Lay the ham on a baking sheet, press down with another baking sheet on top, and place in an oven preheated to 355°F for fifteen minutes. Then, remove the top baking sheet and bake for another five minutes until it reaches a chip-like texture. In olive oil, sauté finely chopped onion and garlic for one minute, then add chopped asparagus and chicken broth, and cook for five minutes. Finally, add spinach, remove from heat, season with salt and pepper, and blend with an immersion blender.

Step 3

In a saucepan, bring lightly salted water to a barely noticeable boil and poach the eggs in it. Remove the seeds from the tomatoes and dice the flesh into small cubes. Serve the soup with sour cream, asparagus, ham chips, and tomatoes.