Dukan Friendly · Gluten Free · Main Meals · Recipes · Snacks · Starters

Asparagus Soup with Chicken and Pancetta

Asparagus Soup with Chicken and Pancetta

This is a light soup that can be served warm or cold. It is super easy and very quick, to achieve the tastiest results it is best cooked when the asparagus are in season. My husband isn’t an asparagus fan, but he gobbles this down whenever I make it. You can add other veges to the recipe as well, peas would work well, or beef up the protein content by blending in some silken tofu.

Equipment needed

1 large deep base non stick saucepan
Blender or hand blender
1 medium fry pan

Shopping List for 4 people

1kg of fresh asparagus
2 medium onions
2 medium stalks of celery
1 litre of chicken or vege stock
4 small chicken breasts
16 slices of pancetta
Salt & Pepper
Splash of pouring cream (if desired)

Method to the madness

Place saucepan on a medium heat, roughly dice the onions and celery, add to the pan and soften for a few minutes

Trim off the woody bottoms of the asparagus and discard, cut the remaining stalks into roughly 1cm long pieces

Add the asparagus and the stock to the pan, turn the pan to a high heat and bring to the boil

Let the mixture boil for 5-10 minutes or until the asparagus are tender

Remove the pan from the heat and blitz the mixture with a hand blender, in the pan, or let the mixture cool until transferable to a blender

When the soup is nice and smooth you should check the consistency, if you like it a little thinner add more water, if thicker then put back on the heat and let it simmer down. Add seasoning at this point, but taste first, depending on the amount of salt in your stock you may not need to add more

Turn your fry pan onto a medium to high heat and cook your pancetta until very crispy, drain on kitchen towel

Slice the chicken breast as you like, cubes, or slices, thin or thick. Depending on the amount of fat the pancetta has released you may want to remove some before you add the chicken. Cook the chicken on a medium heat until the centre is no longer pink.

Serve the soup with the chicken placed in the middle, crumble up the pancetta and sprinkle on top. You can add a drizzle of cream here to the top of the soup if you desire. ENJOY!


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