Creamy Asparagus Bacon Soup
User Reviews
4.9
Creamy Asparagus Bacon Soup
Description
The Creamy Asparagus Bacon Soup combines fresh asparagus cut into small pieces with crispy bacon. The garlic and shallots are sautéed in a combination of bacon grease and olive oil, imparting a smoky, aromatic foundation. The asparagus cooks gently in broth before the mixture is pureed until smooth. Adding cream at the end gives a rich, silky consistency. A swirl or dollop of sour cream adds a slight tang and creaminess, complementing the bacon's savory crunch and the asparagus's fresh green flavor. Reserved asparagus tips and crumbled bacon pieces garnish the soup, providing texture contrast.
This soup uses fresh ingredients and layering of fats (bacon grease, olive oil, cream) for an indulgent but balanced flavor. It is well suited for cooler days as a starter or light main with a comforting creamy texture offset by smoky and fresh vegetable notes.
Serve garnished with bacon crumbles and asparagus spears to highlight the key ingredients visually and texturally. It pairs well with crusty bread or a simple salad to round out a meal.
For freezing, the soup should be cooled and frozen before adding cream to prevent separation. The soup can be made vegetarian by substituting butter for bacon grease and using vegetable stock; adding liquid smoke can replicate a smoky flavor without bacon.
Ingredients
- 4 lices Bacon reserve some of the bacon grease, cooked and crumbled
- 2 lbs asparagus tough ends removed and then, cut into 1 - 2 inch pieces, fresh
- 2 tablespoons olive oil
- 1 teaspoon bacon grease
- 3 cloves garlic
- 1 tablespoons shallots minced
- 3 cups chicken stock
- 1/4 teaspoon celery salt
- 1/4 teaspoon kosher salt
- black pepper fresh ground
- 1/4 cup cream
- dollop sour cream
Instructions
- In a medium sized sauté pan, cook bacon until crispy. Set a tablespoon of grease aside. Meanwhile, prep asparagus, garlic, and shallots.
- Add bacon grease and olive oil to dutch oven or large pot and heat to medium. Add garlic and shallot and cook about 1 minute. Be careful to not burn.
- Add asparagus, salt, and pepper, Stir and let cook for 5 minutes.
- Remove a few pieces of asparagus tops to set aside.
- Add stock and cook for another 10 - 15 minutes.
- Puree soup by either using an immersion blender or using a blender or Vitamix. (If using a blender, you will need to go in batches)
- Return to pot on medium heat and add cream.
- Heat until it starts to simmer again. Mix well and now it's ready to serve.
- Serve with a swirl of sour cream or mix in a dollop of sour cream (or both!) and top with crumbled bacon and asparagus spear tops.
Notes
- Freeze the soup before adding cream to avoid separation; add cream after reheating.
- To make vegetarian, replace bacon grease with butter and use vegetable stock; a few drops of liquid smoke can add smoky flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 562mg | 23% |
| Potassium | 667mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1933IU | 39% |
| Vitamin C | 14mg | 16% |
| Calcium | 74mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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