Asparagus season is over in a couple of weeks, so I’ve decided to add a very straight-foreward asparagus recipe, to profit from this vegetable’s amazing flavour,while we still can!
Here’s my speedy cream of asparagus soup, with carmelised bacon.
ingredients for 4 people:
700g of green asparagus – blanched for 4 min,roughly cut, tips cut off and saved for decoration.
2 shallots- diced
2 garlic cloves- sliced
100ml of dry white wine
500ml of chicken or vegetable stock
50ml of heavy,whipping cream
1tbsp of butter
about 12 pieces of bacon- pan fried-until dark,brown colour-set aside.
Start by frying your garlic and your shallots in butter, until they soften slightly-about 2-3 minutes.
Add the white wine and let the liquid reduce by half before adding the stock. When the stock comes to the boil, turn it off and add the asparagus in. let them warm through, before blending the soup until smooth. Add the cream, season to taste with salt and pepper.
Serve with the asparagus tips on the side or in the soup, and a few bacon slices on top.
This soup works great with green or white asparagus. Enjoy 😉