Asparagus and Pea Spring Soup With Grilled Ham ‘N Cheese
Ingredients
- 2 tablespoons olive oil
- 1 bulb fennel, chopped
- 1 pound asparagus, trimmed and thinly sliced on bias
- 2 large leeks, whites and light greens cut into half moons
- 4 cloves garlic, chopped
- Salt and pepper
- 2 cups shelled fresh peas
- 1 cup shelled favas, fresh or defrosted or frozen shelled edamame
- 1 quart chicken or vegetable stock
- 8 slices good quality peasant bread
- Softened butter
- 4 tablespoons Dijon mustard
- 2 tablespoons crème fraiche
- Thinly sliced cornichons
- 8 slices Gruyère or Swiss cheese
- 3/4 pound imported mild ham, such as Mandrange
- 8 slices ripe brie or Camembert
- Juice of 1 lemon
- 1 cup packed parsley and mint leaves combined
Preparation
Heat a soup pot over medium-high heat with olive oil. Add fennel and sauté few minutes to soften; add asparagus, leeks, garlic, salt and pepper, and cook a few minutes more, partially covered.
Add peas, favas and stock, and simmer to heat through. Purée half of the soup and return it back to the pot.
Add lemon juice to soup. Serve in bowls topped with herbs. Cut sandwiches in half and serve alongside.