Asparagus Soup Alfredo
with Pancetta
Ingredients
1 lb. Fresh asparagus spears, trimmed and cut into +/- 1” pieces
3 c. Chicken stock
1/2 lb. Pancetta, sliced (circular) [1]
2 medium Shallots, minced [2]
2 cloves Garlic, minced, divided
8-10 Fresh sage leaves
2 c. Heavy cream (or half-and-half)
1/4 lb. Unsalted butter, cut in tablespoon-size pieces, divided
1 tbsp. Olive oil
1/2 c. Grated Parmesan cheese, divided, plus more for serving
1/4 c. Grated Romano cheese
1 tbsp. Lemon zest
1/8 tsp. Ground white pepper
a good dash Frank’s® Original Hot Sauce
Kosher salt
Fresh ground black pepper
Directions
• In a large sauce pan, melt together 2 tbsp. of the butter and olive oil over medium heat.
• Add the asparagus and shallot, and sautée until the shallot is just translucent.
• Add one clove of the garlic, and sautée 1 minute, until fragrant.
• Add the chicken stock, cover, and bring to a simmer for 15-20 minutes, until the asparagus is fork tender.
• In a medium sauce pan, melt the remaining butter.
• When the butter has stopped bubbling and foaming, add the olive oil, cream, sage, white pepper, and remaining garlic.
• Increase the flame to medium high, and simmer 2-3 minutes, until the butter and cream have combined and thickened very slightly. Add the Frank’s®. Stir quite frequently.
• Remove from heat, and stir in about half the Parmesan and all the Romano cheeses, stirring continuously.
• Remove the sage leaves.
• Add the lemon zest, and stir.
• Slowly stir in the Alfredo sauce with the asparagus mixture.
• Reduce heat to low, and barely simmer 5-6 minutes, until well-combined.
• Remove from heat, uncover, and allow to cool for about 20 minutes.
• In a food processor fitted with the “S” blade (or a standard blender), ladle in about 1 cup of soup in batches.
• Process until quite smooth and velvety.
• Add each processed batch back to the large sauce pan, and reheat over low heat while we prepare the pancetta.
• In a non-stick 10” skillet over medium-high heat, brown the pancetta until golden and crisp, about 5 minutes, flipping over halfway through.
• Taste the soup and adjust the seasoning, as needed. (Keep in mind that the pancetta will add saltiness.)
• Ladle the soup into warmed soup bowls, and top with a piece (or two) of the pancetta.
This is so elegant and flavorful, it’s the perfect kick-off to a special occasion meal, and will once again start my Easter dinner.
A similar soup got me over my perceived revulsion to asparagus, and I’ve loved the flavor of asparagus ever since! This soup is far more involved than the one I just mentioned, but the layered flavors are a truly magnificent combination.
There are no current laws on the books banning anyone from topping the soup with a dollop of sour cream, crème fraiche, or Greek yogurt, come to think of it.
[1]. Bacon may be substituted, or omitted altogether (for Kosher). Turkey bacon is also a reasonable and Kosher substitute.
[2]. One small sweet onion may be substituted if shallots are unavailable.
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