Silky smooth and emerald in color, this Asparagus Soup satisfies with contrasting crisp toppings of pancetta and asparagus tips. Add a dollop of additional crème fraiche to further enrich the dish’s flavor and texture. Alongside slices of toasted baguette and glasses of chilled French Chablis, this soup makes a delectable first course. The crisp, dry, unoaked brightness of a classic Chablis will support the soup without interfering with the subtle, earthy flavors of spinach and asparagus.
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Asparagus Soup
- Yield: Serves 4 to 6 1x
Description
A perfect way to use up excess asparagus.
Ingredients
Scale
- ¾ cup packed spinach leaves
- 4 oz pancetta, cut into ¼ inch dice
- 1 tbsp unsalted butter
- 1 small yellow onion, chopped
- 4 cups (1 qt) low-sodium chicken or vegetable stock
- 1 lb asparagus, tips set aside, the rest cut into 1-inch lengths
- ¼ cup crème fraiche
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Instructions
- Bring a small saucepan of water to a boil over high heat. Place the spinach in a strainer and dunk it into the water for about 10 seconds. Remove and run cold water over the spinach to set the color. Drain on a paper towel.
- Fry the pancetta in a medium saucepan over medium heat several minutes, until brown and crisp. Scoop out the bits of pancetta with a slotted spoon and transfer to another paper towel. Add the oil to the pan and heat through. Stir in the leek and asparagus, and sauté until beginning to soften, about 5 minutes. Pour in the stock and simmer until the asparagus is very tender. Stir in the crème fraiche and reserved spinach mixture. Puree with an immersion blender. Alternatively, pour the soup into a blender and puree, then return the soup to the pan to warm it through.
- Spoon the soup into bowls. Scatter the pancetta equally over each bowl, along with the asparagus tips. Serve right away.
Recipes and Story by Cheryl Alters Jamison
Styling by Keith Recker
Preparation by Jackie Page
Photography by Dave Bryce
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