White Asparagus Soup with Crispy Iberico Ham and Quail Egg

This white asparagus soup takes the classic creamy soup to a whole new level. The silky texture and delicate flavor of white asparagus meet crispy Iberico ham and sliced quail eggs. Each spoonful is a gourmet delight, and it is a wonderful starter for your Christmas menu.

The crispy Iberico ham is what sets this dish apart. Paper-thin slices of rich, savory ham add a tempting crunch that balances the creamy soup.

White Asparagus Soup Ingredients

• 1 large can of white asparagus El Navarrico
• 1 potato
• 1 leek
• A pinch of salt
• 4 tablespoons extra virgin olive oil Oro Virgen
• A pinch of black pepper

For the garnish

• Iberico ham sliced by Montaraz
• Quail eggs

How to Make the Creamy Soup

1. Remove the outer layer of the leek and cut off the green part. Cut it in half lengthwise, slice it and set it aside.
2. Peel the potato, dice it into cubes and set it aside.
3. Heat the olive oil in the pot over medium heat. When it is hot, add the leek and cook it for a couple of minutes.
4. Add the potato and cook for another couple of minutes.
5. Drain the asparagus and reserve the juice from the can. Cut the spears into four pieces.
6. Add the asparagus, stir a couple of times and pour in the juice. If the vegetables are not covered, add water until they are.
7. Bring it to a boil, then lower the heat and cover the pot. Simmer gently for 20 minutes, until the potato is tender. Check it with a fork.
8. Season with salt and pepper if needed.
9. Blend with a blender or food processor and serve warm.
10. Decorate with the crispy Iberico ham and slices of quail egg.

How to make the crispy Iberico ham garnish

1. Use as many slices of Iberico ham as will fit on a baking sheet.
2. Preheat the oven to 180ºC (356ºF).
3. Place the slices between two sheets of parchment paper or a silicone baking mat, without overlapping them.
4. Put a tray on top, with a heavy oven-safe pot as a weight. This keeps the slices from curling.
5. Bake for 20 minutes. Remove the weight and let the ham cool slightly before peeling it off the sheets.

How to make the quail egg garnish

1. Boil the quail eggs in simmering water for 2-3 minutes, soft or hard-boiled as you prefer.
2. Slice the eggs into thin rounds.

Serving Suggestions

It is a fantastic first course, but it can also stand alone as a light meal. Serve it in small cups as an elegant Christmas appetizer. The aroma and flavor will charm every guest.

Discover more Spanish ham and our selection of canned vegetables. For more festive ideas, explore all our Christmas recipes.