This soup is fast is spring in a bowl. Perfect for a week night meal.
2 tsp ghee or butter
4 leeks, sliced thin and rinsed
4 c chicken broth
2 tsp fresh thyme leaves
1 tsp salt
1/4 tsp black pepper
2 lb asparagus, cut into 1/2 inch pieces
2 slices proscuitto
Pine nuts, toasted
Melt butter in a stock pot over medium heat. Add leeks and cook until soft about 5 minutes. Add stock, thyme, salt and pepper and bring to a simmer. Add asparagus and cook 5 minutes. Place into a blender and purée until smooth.
In a small frying pan, cook Proscuitto until crispy.
Serve asparagus topped with crispy Proscuitto, pine nuts and parmigiana.
Serves 6 – 8.