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Asparagus and smoked ham soup

By May 15, 2020 , ,

Ham and asparagus are a wonderful combination, sweetness of the asparagus and earthy smokiness of the ham. I used a ham shoulder for this recipe which I had cured and smoked myself. The recipe came about as I had some leftovers from a Sunday roast, and I didn't want to waste the stock that I had poached the ham in before roasting. A delicious no waste recipe for this time of year. 

To make the stock
500g cured and smoked ham hock or shoulder
1 onion quartered
1 bay leaf
A few sprigs of thyme
2 cloves
1 carrot roughly cut
1 leek roughly cut
3 cloves garlic bruised to release the oils
2litres water

Place the above ingredients in a pan and cover with water
Bring to the boil and simmer for 2 hours
After the allotted time, remove the ham hock and strain the stock, reserve the stock to make the soup

I often like to roast the ham for about 30 minutes at 200c after poaching, for added flavour, then reserve half of the meat for the soup.

For the soup
1 onion chopped
2 cloves garlic chopped
2 potatoes thinly sliced
200g smoked ham meat
500g white asparagus peeled
1g freshly chopped parsley
2 litres of stock
Oil for frying
Salt and pepper to taste
30g creme fraiche

Fry the onion and garlic in the oil until soft and glossy
Add all the ingredients bar the salt, pepper and creme fraiche and bring to the boil,
Lower the heat and simmer for 20 minutes
Once cooked place the soup mix in a blender and process until smooth
Stir through the creme fraiche and season with the salt and pepper

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