White Asparagus Creamy Soup with Crispy Iberico Ham and Quail Egg

White Asparagus Creamy Soup with Crispy Iberico Ham and Quail Egg

White Asparagus Creamy Soup with Crispy Iberico Ham and Quail Egg

Indulge in a culinary masterpiece that takes the classic creamy soup to a whole new level. Our White Asparagus Creamy Soup with Crispy Iberico Ham and Quail Eggs is a symphony of flavors and textures that will leave you craving for more. As the silky-smooth soup envelopes your palate with the delicate essence of white asparagus, each spoonful is a journey into gourmet delight. But what truly sets this dish apart is the crispy Iberico ham garnish. These paper-thin slices of rich, savory ham add a tantalizing crunch that perfectly complements the creaminess of the soup. 


For the garnish:


  1. Remove the outer layer of the leek, cut the green part, cut it in half lengthwise, and then slice it. Set it aside.
  2. Peel and dice the potato into cubes. Set it aside.
  3. Place the olive oil in the pot where you'll be cooking the cream over medium heat. When it's hot, add the leek. Let it cook for a couple of minutes.
  4. Add the potato. Cook for another couple of minutes.
  5. Drain the asparagus from the can and reserve the juice. Cut them into four pieces.
  6. Add the asparagus, give it a couple of stirs, and incorporate the juice from the can. If the vegetables are not entirely covered by the juice, add water to cover.
  7. Bring it to a boil, and when it reaches a boil, reduce the heat, cover the pot, and let it simmer gently for 20 minutes or until the potato is tender (you can check it with a fork when it's soft).
  8. Season with salt and pepper if necessary.
  9. Blend it with a blender or food processor and serve warm
  10. Decorate with the  crispy iberico ham and the slices of quail egg. 

For the Crispy Iberico Ham Garnish:

  1. Use as many slices of Iberico ham as you need to fit on a baking sheet.
  2. Preheat the oven to 180ºC (356ºF).
  3. Place your ham slices, without overlapping, between two sheets of parchment paper or silicone baking. Place a tray on top and a weight like a big oven safe pot to prevent the slices from curling during cooking.
  4. Bake the slices at 180ºC (356ºF) for 20 minutes. After taking them out of the oven, you can remove the weight, but let them cool slightly before removing them from between the sheets and using them.

For the Quail Egg Garnish:

  1. Boil quail eggs in simmering water for about 2-3 minutes until they are cooked to your desired level (soft or hard-boiled).
  2. Slice the quail eggs into thin rounds.

Enhance your dining experience with this delightful creation that perfectly blends simplicity and sophistication. It's not just a fantastic first course; it can also stand alone as a culinary masterpiece. A wonderful addition to your Christmas menu that will charm everyone with its enticing aroma and unforgettable taste, becoming a favorite in your cooking repertoire.

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