The Best Asparagus Soup You Will Ever Eat!

May 17, 2017

Spring in a mouthful. This is the best asparagus soup you will ever eat. It's a perfect balance of velvety smoothness accented with salty pancetta crumbles and a lemony ricotta cream.

1 lb (500 grams) asparagus spears (spears cut into half inch pieces and the tips cut off and reserved)
2 leeks (white and light green parts) sliced thinly
1 garlic clove, sliced
3 Tablespoons olive oil
2 large handfuls of baby spinach
2 cups (470 mL)of vegetable stock or broth
1/2 cup (125 grams) fresh ricotta
juice from 1 lemon
2/3 cup (150 grams) cubed pancetta

Cut the tips of asparagus off the spears and sauté them 1 tablespoon olive oil for 2 to 3 minutes. Season with salt. Make sure you don't overcook the tips as you want them to be crunchy so they add texture...
See the full directions on my site

Nutritions

Calories
261

Sodium
894mg
37% DV

Fat
20g
31% DV

Protein
7g
15% DV

Carbs
8g
2% DV

Fiber
1g
7% DV

Dinner