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Creamy Spring Asparagus Soup with Crispy Pancetta and Lemon Zest

creamy spring asparagus soup - featured image
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A silky smooth, fresh, and vibrant asparagus soup featuring crispy pancetta and bright lemon zest, perfect for spring. Ready in under 30 minutes, this comforting yet light soup is ideal for quick dinners or elegant starters.

Ingredients

Scale
  • 1 lb (450 g) fresh asparagus, trimmed and chopped
  • 4 oz (115 g) pancetta, diced
  • 2 tbsp (28 g) unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups (950 ml) vegetable broth (low-sodium recommended)
  • ½ cup (120 ml) heavy cream
  • Zest of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp (15 ml) extra-virgin olive oil
  • Fresh chives, chopped (optional garnish)

Instructions

  1. Rinse asparagus under cold water, trim off tough ends (about 1-2 inches), and chop into 1-inch pieces. Set aside.
  2. Heat olive oil in a large pot over medium heat. Add diced pancetta and cook 5-7 minutes until crisp and golden. Transfer pancetta to paper towel-lined plate, leaving rendered fat in pot.
  3. Add butter and chopped onion to pancetta fat. Sauté 5 minutes until onion is translucent and soft. Stir in minced garlic and cook 30 seconds until fragrant.
  4. Add chopped asparagus and pour in vegetable broth. Bring to a gentle boil, reduce heat, and simmer uncovered for 12-15 minutes until asparagus is tender.
  5. Remove from heat and puree soup with immersion blender until smooth. If using countertop blender, blend in batches carefully venting lid.
  6. Return pureed soup to low heat. Stir in heavy cream and season with salt and pepper. Warm gently for 2-3 minutes without boiling.
  7. Stir in lemon zest just before serving. Ladle soup into bowls and top with crispy pancetta and chopped chives if desired.
  8. Serve warm and enjoy.

Notes

Render pancetta slowly over medium heat to avoid burning and bitterness. Add lemon zest at the end to preserve fresh aroma. If soup is too thick when reheating, add a splash of broth or water. For dairy-free, substitute heavy cream with coconut or cashew cream and butter with olive oil. Frozen asparagus can be used if thawed and drained well.

Nutrition

Keywords: asparagus soup, creamy soup, spring recipe, pancetta, lemon zest, easy soup, quick dinner, homemade soup, gluten-free, dairy-free option

Find it online: https://novanosh.com/creamy-spring-asparagus-soup-recipe-easy-homemade-with-crispy-pancetta-and-lemon-zest/