The asparagus says it all - a soup to savour. The key is to not overcook the asparagus so that it retains its vibrant green colour and fresh flavour.
4 people made this
2 tablespoons extra virgin olive oil
2 rashers pancetta, chopped
2 shallots, sliced
450g (1 lb) asparagus spears, tips removed and set aside, stalks roughly chopped
450ml chicken stock
double cream, to taste
salt and freshly ground black pepper
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Method Prep:15min › Cook:15min › Ready in:30min
Heat the oil in a pan. Add pancetta and sauté for 1 minute or so, stirring well.
Add shallots and, stirring occasionally, sauté for further 2 minutes.
Add asparagus stalks and, mixing well, sauté for a further minute or so.
Add chicken stock, bring to boil, lower heat, and simmer, stirring occasionally, for 5 minutes or until the asparagus is just tender.
While that simmers, in a separate small pan, bring water to boil, add asparagus tips and parboil for 1 to 1 1/2 minutes, ensuring they still have a crunch to them. Drain and set aside.
Remove soup from the heat and “blitz” with blender until smooth. Return to heat, add dollop of cream to taste, stirring until well combined. Season with salt and pepper to taste and simmer for a further minute or so.
Ladle the soup into bowls, garnish with asparagus tips and serve with fresh crusty bread.