Asparagus and pistachio soup with crispy pancetta is green and gorgeous. Asparagus has a unique flavour that’s earthy and tangy, perfect with salty nuts. Enjoy this lovely soup as a light lunch.
Asparagus and pistachio soup with crispy pancetta
- 15ml (1 tbsp) butter
- 5ml (1 tsp) avocado oil
- 2 whole spring onions, thinly sliced
- 125ml (½ cup) shelled pistachios
- 5ml (1 tsp) crushed garlic
- 1½ medium potatoes, peeled and grated
- 400g asparagus, chopped
- 750ml (3 cups) vegetable stock
- 40g watercress
- 125ml (½ cup) fresh cream
- 250g pancetta or diced bacon
- microgreens or watercress, to serve
- roasted tomato bruschetta, to serve
Heat the butter and oil in a pot. Add the spring onions and pistachios, and fry over medium heat, 2 – 3 minutes. Stir in the garlic, potatoes and asparagus, and gently fry for another 5 minutes.
Add the stock and allow the soup to lightly simmer until the potatoes and asparagus are tender, about 5 minutes. Place in a food processor, add the watercress and cream, and purée until smooth. Season to taste.
For the pancetta or bacon, heat a pan and fry until crisp and golden.
Scatter pancetta or bacon and microgreens or watercress on top of the soup and serve with roasted tomato bruschetta on the side.
Cook's tip: For alternative flavourings, try adding dried chilli flakes or blue cheese to the soup before puréeing it. If the asparagus is thin and very fresh, you don’t need to peel it. If it’s thick and chunky, trim off the bottoms of the stalks and remove the outer layer with a vegetable peeler.