Cream of Asparagus Soup with Crispy Prosciutto and Smoked Salmon and Lemon Thyme Canapés
Salud! Cooking School at Whole Foods Market 1 Tbl Olive oil 3 oz Prosciutto, ¼” lardons 1 Shallot- minced 1 lb Asparagus- tough ends removed and cut into 1” pieces 3 c Vegetable or chicken broth 6 oz Crème fraiche 1 tsp Lemon juice Salt and pepper to taste In a medium saucepan, heat olive oil over medium high heat. Add prosciutto and cook until lightly browned and crisp, about 3 minutes; remove with a slotted spoon and drain on paper towels. Add in shallot and saute for 1 minute before adding in asparagus, cooking an additional 2-3 minutes more until beginning to caramelize. Add in vegetable broth, scraping up any browned bits from the bottom of the pan and bring to a boil. Reduce to a simmer and cook until the asparagus is cooked through, 7-10 minutes. Puree the soup either in batches in a blender or with an immersion blender until smooth. Whisk in crème fraiche and lemon juice. Adjust seasoning with salt and pepper. Smoked Salmon and Lemon Thyme Canapés 1 Loaf Buttercrust Bread (Whole Foods Market Poplar House made bread) 1 Tbsp Unsalted butter 2 oz Crème fraiche Zest and juice from ½ a lemon 1 tsp Minced fresh thyme Salt and white pepper 3-4 Radishes- thinly sliced half moons 3-4 oz Wild Sockeye Smoked Salmon pieces Using a glass or a biscuit cutter, cut 8 rounds out of the Buttercrust bread. Heat a non-stick skillet over medium heat and melt the butter. Coat both sides of the bread rounds in the melted butter and toast until lightly browned. Set aside. In a small bowl whisk together the crème fraiche, lemon juice and zest, and thyme. Season to taste with salt and white pepper. When ready to assemble, spread about 2 tsp of the crème fraiche mixture over the top of the bread rounds. Fan out 3-4 slices of radish on top and place a small mound of the smoked salmon on top. Garnish with extra thyme leaves or lemon zest. Serve alongside the Cream of Asparagus Soup for a lovely lunch.
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