It’s about time I finished my review of Pomi! This time, I am working with their Alfredo Sauce. As a reminder, Pomi products come in boxes and are BPA-free.You can find them in most supermarkets (I was even able to find it in Reading Terminal, huge plus!)
The Alfredo Sauce would be yummy just over your favorite pasta with some fresh parsley, but I once again wanted to use the sauce a little differently to show how versatile the product is. (Don’t forget, I also have a giveaway to win a box of both the Alfredo Sauce AND the Vodka Sauce on my other post! Go check it out for details — ends Friday October, 21 12:00pm EST.)
Because it’s fall, and I cannot manage to satiate my craving for soup, I am making a Creamy Asparagus Soup topped with Crispy Prosciutto.
Ingredients:
1 tablespoon unsalted butter (I am using Melt, a butter substitute)
1 garlic clove, minced
1 large shallot, finely chopped
1 teaspoon dried parsley
3 cups chicken broth
1-2 bunches of asparagus, woody ends removed
1 box Pomi Alfredo Sauce
3 slices of prosciutto, cut into thin strips
Salt, to taste
Garlic croutons, optional
Fresh parsley, chopped, optional
Begin by preparing your asparagus. Cut the asparagus into 1-inch pieces. Take the tips (maybe about 10 of them) and reserve for a later use. Chop your shallot and garlic clove.
Bring a pot of salted water to a boil. Add ice water to a bowl.
In another pot, melt the butter over medium heat. Add the chopped shallots, garlic, and dried parsley. Cook for two minutes, stirring.
Add the chicken stock and bring to a simmer. Add the asparagus (without the reserved tips) and cook for 5 minutes.
Pour the mixture in batches into a blender and blend until smooth.
Return to the pot. Cook for ten minutes over medium low heat, stirring occasionally.
At this stage, your pot of water should be boiling. Add the reserved asparagus tips to the boiling water. Cook for 2 minutes and drain. Move the asparagus tips to an ice bath to cool. Once cool, remove from the ice water and set aside.
While waiting for the soup to cook, add the thin strips of prosciutto to a dry saute pan over medium-high heat. Cook for 1-2 minutes or until crisp.
Transfer to paper towels and allow to cool. When cooled, roughly chop the prosciutto and set aside.
Add the Pomi Alfredo Sauce to the pot and stir to combine. Depending on your tastes, you might want to just use half a box. If you want it cheesy, go for the whole thing; if you want it more asparagus-y (is that a word?) use between 1/2 and the full box. Cook for about 5 minutes.
To serve, top with crumbled prosciutto, 2-4 asparagus spears, and a few garlic croutons.
Oh my. This was delicious! I really wish I was able to make this in the spring, when asparagus is it’s freshest, I can only imagine how tasty this soup would be!
The Alfredo sauce complements the brightness of the asparagus and adds to the smooth texture. I loved the bites of prosciutto, which added a burst of saltiness to the soup. The asparagus spears and garlic croutons added nice crunch to an otherwise silky soup.
It’s quite nice looking too isn’t it?
Don’t forget to enter my giveaway here for a chance to win a box of this alfredo sauce (plus a box of the vodka sauce) so that you can try these tasty sauces for yourself!