I adore this soup because it captures the essence of Norwegian spring on a plate. Every spring, I look forward to the first Norwegian asparagus, and this dish is one of the best ways to enjoy them.
What makes this soup special is its silky texture contrasted with the crispy prosciutto. And believe me, asparagus and prosciutto is an unbeatable combo!
A creamy soup with a delicate taste of asparagus, easy to make and pleasing to the palate. Perfect for a spring day when seafood isn’t an option.
This dish is quite simple to prepare and takes around 35 minutes total. It’s perfect as a starter or a light main course. I recommend serving it with crusty bread to complete the meal.
Variants & Tips
- Vegetarian version: Use vegetable broth instead of chicken broth.
- Extra creamy: Add 50 g cream cheese along with the heavy cream for a richer texture.
Serving Suggestions
- Serve with a piece of freshly baked homemade whole wheat tortilla, perhaps a fresh salad on the side.
- Pair this soup with a summer tapas selection by including dishes from my Norwegian delicacies tapas board.
Frequently Asked Questions
Can I store asparagus soup in the fridge?
Yes, the soup can be stored in the fridge for up to 3 days. Be sure to reheat it gently to avoid the cream separating.
How do I freeze this dish?
The soup can be frozen. Cool it completely before pouring it into airtight containers. Freeze for up to 2 months. Thaw slowly in the fridge and gently reheat on the stove.
Can I substitute the cream with something else?
Yes, you can use coconut milk for a different taste or crème fraiche to retain the creaminess. Stir in crème fraiche just before serving for the best result.
Is this dish gluten-free?
Yes, this soup is naturally gluten-free. Make sure the chicken broth you use is also gluten-free.
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