Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- 4 slices bacon
- 1 tbsp unsalted butter
- 1 yellow onion, chopped
- 3 ribs celery, chopped
- 3 cups chopped asparagus spears (woody parts discarded or peeled off)
- 1 large russet potato, peeled
- 3 cups chicken broth
- ¼ tsp pepper
- 2 tbsp fresh parsley (plus more for garnish)
- Add the bacon to a large pot and cook over medium heat until crispy.
- Remove the bacon and set aside for garnish later (retain the bacon fat in the pot for flavor!).
- Add butter, onions, celery, and asparagus to the pot and cook over medium heat until onions are soft, about 7 minutes.
- Add the potatoes, parsley and chicken broth and bring to a boil. Lower the heat and simmer for 20 minutes, until potatoes are soft.
- Allow to cool, then transfer in batches to a blender and blend until smooth (you can choose the texture you want by adjusting the blend-time!).
- Transfer the soup back to the pan and add the pepper. Reheat and serve warm and topped with crumbled bacon.
Makes 4 bowls of soup
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/asparagus-bacon-soup/
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