Ingredients with Measurements:
- 1 lb asparagus, trimmed and chopped
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper, to taste
- 2 tbsp olive oil
- Optional: grated Parmesan cheese and chopped fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the bacon and cook until crispy, about 5-7 minutes.
2. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
3. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
4. Add the asparagus and broth to the pot and bring to a boil. Reduce heat and simmer for 10-15 minutes, until the asparagus is tender.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Serve hot, topped with the crispy bacon, grated Parmesan cheese, and chopped fresh parsley, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking bacon, onion, and garlic
- Boiling for cooking asparagus and broth
- Simmering for cooking asparagus
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 34g
- Carbohydrates: 12g
- Protein: 12g
- Fiber: 3g
Substitutions for ingredients:
- Turkey bacon or pancetta can be used instead of regular bacon.
- Shallots can be used instead of onion.
- Half-and-half or milk can be used instead of heavy cream.
Variations:
- Add 1 cup of chopped potatoes to the soup for a thicker consistency.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to trim the tough ends of the asparagus before chopping.
- Use an immersion blender for easier cleanup.
- For a smoother soup, strain the pureed mixture through a fine-mesh sieve before adding the cream.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with crispy bacon and chopped fresh parsley.
Garnishes:
- Crispy bacon
- Grated Parmesan cheese
- Chopped fresh parsley
Pairings:
- Crusty bread or garlic bread
- Grilled cheese sandwich
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the bacon until crispy to avoid any risk of foodborne illness.
Food history:
- Asparagus has been cultivated for over 2,000 years and was prized by ancient Greeks and Romans for its medicinal properties.
Flavor profiles:
- Savory, creamy, and slightly smoky from the bacon.
Serving suggestions:
- Serve the soup as a starter or main course.
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