Asparagus-parmesan soup with pesto and Serrano grissini sticks

Name: Asparagus-parmesan soup with pesto and Serrano grissini sticks
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg green asparagus; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 100 ml dry white wine; 200 ml Vegetable broth; 175 g Parmesan cheese; 30 g Cornstarch; 7-10 Tbsp Pepper; 100 g Whipped cream; 4 Whole Grain Grissini Bars; 4 discs Serrano ham (about 15 g each); 4 TSP Basil pesto; 7-10 Tbsp Basil leaves and parmesan slicer

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg green asparagus
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Salt
7-10 Tbsp Sugar
100 ml dry white wine
200 ml Vegetable broth
175 g Parmesan cheese
30 g Cornstarch
7-10 Tbsp Pepper
100 g Whipped cream
4 Whole Grain Grissini Bars
4 discs Serrano ham (about 15 g each)
4 TSP Basil pesto
7-10 Tbsp Basil leaves and parmesan slicer

Directions

1
Wash the asparagus, cut off the ends. Cut the asparagus into narrow pieces. Put 1/3 of the stems in a pot with 1 litre of cold water and lemon juice. Season with a little salt and sugar, bring to the boil.
2
Cover and let it simmer at low heat for about 15 minutes. Add the white wine and stock about 5 minutes before the end of the cooking time. Puree everything. Grate parmesan and dissolve in the asparagus stock for about 2 minutes while stirring.
3
Pass the parmesan broth through a sieve into another pot. Boil up the soup. Add remaining asparagus pieces and simmer for about 3 minutes. Stir the starch in a little water until smooth, thicken the simmering soup with it while stirring.
4
Add cream. Simmer the soup for another 2-3 minutes. Season to taste with salt, pepper and sugar if necessary. Wrap Grissini sticks with Serrano ham and sprinkle with pepper. Arrange soup in deep plates, sprinkle with pesto.
5
Garnish with basil and parmesan. Serve with grissini sticks.