Asparagus Prosciutto Bisque

Steps

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1. 1
   Prepare the asparagus by selecting fresh spears with tight buds. Trim the dry bottom end until moist, peel the stems gently with a vegetable peeler, and cut into small pieces. Reserve the tender tip portions separately.
   ▶ ≈2:08
2. 2
   In a large pot, add chicken stock with the prepared onion, celery, carrots, leeks, and Yukon Gold potatoes. Season with fresh dill, garlic, cayenne pepper, ground coriander, and onion salt.
   ▶ ≈6:53
3. 3
   Blanch the reserved asparagus tips in a separate pot of chicken stock until tender. Once cooked, immediately transfer to ice water to preserve the color, then drain and set aside.
   ▶ ≈5:56
4. 4
   Bring the pot to a boil, then reduce to a low simmer and cook slowly until the potatoes are tender and all vegetables are fully cooked (carrots typically take the longest).
   ▶ ≈11:38
5. 5
   Stir in the goat cheese; if preferred, substitute with mascarpone, Brie, or cream cheese instead.
   ▶ ≈12:14
6. 6
   Use an immersion blender to puree the soup until smooth and creamy. Gradually add heavy whipping cream and Parmesan cheese while blending until reaching the desired silky texture.
   ▶ ≈12:54
7. 7
   Taste the soup and adjust seasoning with additional salt as needed. The spices should remain subtle and integrated, not overpowering.
   ▶ ≈15:20
8. 8
   Ladle the soup into bowls. Top each serving with reserved asparagus tips, crispy prosciutto chips, a drizzle of sriracha-infused sour cream, and optional garnishes such as croutons or crostini.
   ▶ ≈15:57