Asparagus and Bacon Soup
Over a year ago
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Ingredients
Accompaniment
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Method
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1
Cut 1 inch off the bottom of each stem (woody end).
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2
Cut the asparagus into thirds, separating out half the asparagus heads (the top third).
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3
Add a small amount of olive oil in a saucepan or casserole dish and add the four rashes streaky bacon cut into small pieces (if you are not vegetarian).
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4
Once the bacon has begun to crisp, add the onion, carrot and celery.
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5
Once sweated, add the garlic (add the garlic too early and it will burn).
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6
Now add the asparagus (excluding half of the asparagus heads which you reserved earlier) and cook for a further 2-3 minutes.
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7
Add 1 pint chicken/vegetable stock – using stock cubes is fine.
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8
Simmer for 15 minutes.
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9
Blend the soup with a hand blender.
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10
Add the reserved asparagus heads.
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11
Season with salt and pepper to taste.
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12
Serve and add some double cream to the bowl.
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What an original idea! Sounds great.