Green Asparagus Soup with Crispy Pancetta
Discover a deliciously light yet satisfying soup with our Green Asparagus Soup with Crispy Pancetta. This vibrant soup highlights the fresh, earthy flavour of asparagus, perfectly balanced with garlic and onion. Made without cream to keep it lighter, you’ll be surprised by how creamy this soup is. Topped with crispy pancetta, the salty crunch adds a delightful contrast to the smooth, velvety texture of the soup.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp unsalted butter
- 1 brown onion, finely diced
- 4 cloves garlic, minced
- Salt
- Freshly ground black pepper
- 3 bunches asparagus, woody stems removed, cut into 3-centimetre pieces
- 6 cups chicken stock
- 100 g pancetta
- Spring onion, to garnish
- Olive oil, to drizzle
How do I make it?
- Preheat oven to 200C.
- Melt butter in a large saucepan over medium heat. Add onion and garlic and cook, stirring frequently until they are translucent. Season with salt and pepper, then add asparagus and chicken stock. Increase heat to high and bring soup to the boil, then reduce temperature and simmer soup for 15 minutes, or until the asparagus is tender.
- Meanwhile add pancetta to a baking tray and cook in the oven for 15 minutes or until crispy. Remove from oven and set aside to cool.
- Blend soup in the saucepan with a handheld blender until smooth.
- Serve soup in bowls. Roughly chop the crisp pancetta and scatter it and spring onions over the soup. Finish with a drizzle of olive oil.
