I have warned you all that my recipe posts are going to be extra odd for the next few months. All of my fellow food bloggers are making everything pumpkin spice and warm apple pie and here I am giving you a spring recipe.
The markets here are very dependant on season so we have to buy what is in season. Which has been lots of the same stuff for months where produce is concerned. Very boring. Don’t worry, I have plenty of pumpkin and apple recipes coming but I can’t help myself. I just have to make some recipes with all of the fresh produce that is coming into season here in the southern hemisphere. You may have already gotten your fill of spring and summer recipes but I have been waiting a year for berries and fresh asparagus.
That’s why, when I saw the beautiful asparagus, I decided to step away from the cinnamon for at least one post (Okay, fine. There will most likely be a bunch more. I can’t resist fresh berries.)
How do you feel about asparagus? I forgot how much I liked it. I’ve fallen in love with again this year. So much flavor.
I have actually never made cream of asparagus soup before but I am definitely a fan. Plus, it’s gluten free and low carb. I added some pancetta as a finishing touch and it goes so well together. However, I did find out the hard way that it is best to leave the pancetta out until serving if you want it to stay crispy.
So I hope you guys don’t mind that I am so mixed up with my seasons. I know that it is really weird or at least it feels weird to me. Tommorrow I am posting a pumpkin recipe. It’s so mixed up.
- 2 pounds fresh asparagus
- 4 tablespoons butter
- 3 cloves garlic, minced
- 1/2 onion, chopped
- 2/3 cup heavy cream
- 7 cups chicken stock
- 10 slices bacon
- Cook bacon until crispy and place on paper towel lined plate to absorb excess grease.
- Wash asparagus, remove woody ends, and chop into small peices. Saute onion and garlic with butter until tender. Add asparagus and cook about 3 minutes. Pour in broth and cover. Reduce heat to medium low and allow to simmer until asparagus is very tender, about 30 minutes.
- Remove from heat and allow to cool for about 5 minutes. Pulse in food processor or blender until very smooth (in batches if necessary).
- Return to pan and add cream. Simmer until just until thickened, 5-10 minutes.
- Serve hot topped with crumbled pancetta.