Asparagus and Bread Soup with Pancetta Recipe

Name: Asparagus and Bread Soup with Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup diced pancetta; 1/4 cup extra-virgin olive oil; 1/2 cup thinly sliced onions; 1/4 cup thinly sliced shallots; 3 cloves garlic, whole; Salt and freshly ground black pepper; 4 cups chicken stock, plus more if needed; 1 cup small pieces country bread; 2 teaspoons fresh tarragon leaves; 2 cups 1-inch-long chopped asparagus; 2 cups spinach, washed; 1 teaspoon lemon juice; Chives, chopped, for garnish; Creme fraiche or sour cream, for garnish

Servings: persons

1/4 cup diced pancetta
1/4 cup extra-virgin olive oil
1/2 cup thinly sliced onions
1/4 cup thinly sliced shallots
3 cloves garlic, whole
Salt and freshly ground black pepper
4 cups chicken stock, plus more if needed
1 cup small pieces country bread
2 teaspoons fresh tarragon leaves
2 cups 1-inch-long chopped asparagus
2 cups spinach, washed
1 teaspoon lemon juice
Chives, chopped, for garnish
Creme fraiche or sour cream, for garnish

1
In a large saucepan, sweat the pancetta with the olive oil until crispy and fully rendered, 5 minutes.
2
Remove the pancetta from the pan and set aside.
3
Add the onions, shallots and garlic.
4
Lightly season with salt and pepper.
5
Once the aromatics are soft, about 5 minutes, add the stock, bread and tarragon.
6
Bring the mixture to a boil and add the asparagus and spinach.
7
Simmer until the asparagus is tender, about 15 minutes.
8
Transfer the contents to a blender, and make sure you've added enough stock to achieve the desired consistency.
9
Blend the soup and season with the lemon juice.
10
Adjust the salt and pepper as necessary.
11
If available, strain through a fine mesh strainer.
12
This soup can be served hot or chilled.
13
Serve with the crispy pancetta, chopped chives and a dollop of creme fraiche.
14
If serving cold, additional chicken stock may be necessary to make sure the consistency is correct.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup diced pancetta, 1/4 cup extra-virgin olive oil, 1/2 cup thinly sliced onions, 1/4 cup thinly sliced shallots, and more.

Yes, Asparagus and Bread Soup with Pancetta falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asparagus and Bread Soup with Pancetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions