Finn-Erik Cooks - Seasonal asparagus soup with crispy cured meat and smoked paprika

Recipe below video.

Soup for two:

• 6-8 medium to large green asparagus
• 1 clove of garlic
• 3 shallots
• 1ts smoked sweet paprika
• 1ts Dijon mustard
• 2 dl chicken stock (or vegetable stock)
• 2 dl light cream
• 100 grams of cured meat (pick what you like)
• Lemon
• Chives ​

Break off the back end of the asparagus. It will break naturally, leaving the favourable part. Cut in to 1cm chunks. Save the tips for garnish.

Finely slice shallots and garlic. Heat in pan at medium heat with olive oil. Stir in the asparagus after 2 minutes.

Finely chop the cured meat and roast at 200 degrees Celcius in oven, until crisp. Place on kitchen paper to chill and remove access fat.

Add chicken stock and cream + Dijon, smoked paprika, salt, pepper and a squeeze of lemon juice. Bring to a boil.

Run smooth with a hand blender and fry the asparagus tips for 30 seconds in olive oil at high heat. Plate the dish and enjoy the tast of spring :)