Cream of Asparagus Soup with Croutons and Serrano Ham

For the cream of asparagus soup, cut the onion into small pieces. Wash the asparagus, cut off the woody ends and cut into small pieces.

Sweat the onion in a little butter, add the asparagus and sauté briefly. Add chicken soup and whipping cream and cook until tender, about 20 minutes.

Then add the sour cream and puree everything with a blender. Fry the semmelwürfen in a little butter for about 5 minutes.

Cut the ham into small pieces and serve the soup with the croutons.

Preparation Tip:

The croutons can also be made with dried brown bread. If you don't want ham, serve the cream of asparagus soup without it.

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