1 lb. asparagus
1 Russet potato
4c chicken stock
1c heavy cream
salt and pepper
2 slices prosciutto
Quarter 1 bunch of asparagus. Peel and cube 1 russet potato. Add to 4 cups chicken stock and simmer until soft (about 10 to 15 minutes) Blend using an immersion blender. Add 1 cup of heavy cream and blend again. Season with salt and pepper and garnish with fried prosciutto.
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