Asparagus and Pancetta Bread Soup
Votes: 2
Time: 35 min.
This healthy creamy asparagus soup is made with chicken broth, and the addition of white bread gives it a thick and delicious flavor. Sautéing shallots and garlic in rendered pancetta fat gives the soup its unique, rich flavor. The finished soup is blended until smooth and served topped with crispy pancetta pieces, sour cream, and chopped chives. This creamy asparagus soup is hearty and nutritious. Serve cold as an appetizer or hot as a warming entree.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups asparagus, cut into 2cm pieces
- 2 cups spinach, washed
- 1/4 cup diced pancetta
- 1/4 cup extra-virgin olive oil
- 0.5 cup thinly sliced onion
- 1/4 cup thinly sliced shallots
- 3 cloves garlic, whole
- 4 cups chicken broth + more as needed
- 1 cup rustic bread, torn into small pieces
- 2 tsp fresh tarragon leaves
- 1 teaspoon lemon juice
- Chives, chopped, for serving
- Sour cream, for serving
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Recipes with similar ingredients: asparagus, spinach, pancetta, dry-cured ham, lemon juice, green onions, tarragon
Cooking the dish according to the recipe:
- In a large saucepan, sauté the pancetta in olive oil until crisp, 5 minutes. Remove the pancetta from the pan and set aside. Add the onion, shallot, and garlic. Season lightly with salt and pepper. Once fragrant, about 5 minutes, add the broth, bread, and tarragon. Bring to a simmer and add the asparagus and spinach. Simmer until the asparagus is tender, about 15 minutes.
- Pour the contents of the saucepan into a blender and add enough broth to achieve the desired consistency. Blend the soup and drizzle with lemon juice. Season with salt and black pepper if needed. Strain the soup through a fine-mesh sieve. Serve hot or chilled.
- Serve with crispy pancetta, finely chopped chives, and a dollop of sour cream. If serving the soup cold, you may need to thin it with chicken broth to achieve the desired consistency.
Exit: 4 tbsp.
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