White Asparagus Veloute + Thyme Oil + Smoked Pancet

Name: White Asparagus Veloute + Thyme Oil + Smoked Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 pounds white asparagus well-peeled; 1 potato medium all-rounder; 1/2 brown onion; 2 carrots roughly chopped; 2 stalks celery roughly chopped; 3 stalks flat leaf parsley leaves and stems roughly chopped; 1 sprig thyme; 6 slices pancetta smoked flat, or speck; chicken bones leftover roast, optional; hard cheese tasty, like aged comte or parmesan, finely grated; cream fresh full, for drizzling; 1 bunch thyme; 1 cup extra-virgin olive oil

Servings: persons

1 1/8 pounds white asparagus well-peeled
1 potato medium all-rounder
1/2 brown onion
2 carrots roughly chopped
2 stalks celery roughly chopped
3 stalks flat leaf parsley leaves and stems roughly chopped
1 sprig thyme
6 slices pancetta smoked flat, or speck
chicken bones leftover roast, optional
hard cheese tasty, like aged comte or parmesan, finely grated
cream fresh full, for drizzling
1 bunch thyme
1 cup extra-virgin olive oil

1
To make the thyme oil, blanch a handful of thyme in boiling water for one minute. Drain and plunge into iced water to stop the cooking process. Whisk the thyme with some extra virgin olive oil and leave to steep for 30 minutes before straining through a fine sieve.
2
Remove the rind from the pancetta and gently fry in a deep heavy-based pot. When it has released some fat, add the chopped carrot, celery and onion to the pan and fry for a few minutes. If you have leftover roast chicken bones (especially wings), chuck them in now.
3
Thoroughly peel the asparagus and add just the fibrous skins to the pot with a sprig of thyme and the parsley stalks. Cover the whole thing with water and simmer for 30 minutes. Strain to remove all the chunky bits.
4
Return the stock to the heat and bring to a simmer. Season carefully but well - a flavourful stock is everything. Chop the potatoes into small pieces and add to the stock. After about 10 minutes, do the same for the asparagus.
5
When the potatoes and asparagus are soft through, remove from heat and blend until smooth.
6
When you are ready to serve, fry the slices of pancetta on a medium heat until crisp. Drain on paper towel before placing in the soup.
7
Drizzle some fresh cream and the thyme oil over the top. Finish with a few extra thyme leaves and the finely grated cheese.

662

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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

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

You need 13 ingredients. The key ingredients include: 1 1/8 pounds white asparagus well-peeled, 1 potato medium all-rounder, 1/2 brown onion, 2 carrots roughly chopped, and more.

Yes, White Asparagus Veloute + Thyme Oil + Smoked Pancetta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Asparagus Veloute + Thyme Oil + Smoked Pancetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions