Asparagus soup with bacon

Preparation – 30 minutes

Peel the white asparagus. Feel with your fingers to ensure that you have not missed any areas, as asparagus peel is stringy to eat. Cut off about 2 cm from the bottom and put the asparagus spears in cold water to prevent them from discolouring.

Place the asparagus peelings and ends in a large pan and fill it with cold water. Add a knob of butter and salt to make a tasty stock and bring to a boil. After about 15 minutes, remove the asparagus peelings and ends from the water.

Meanwhile, boil 4 eggs for about 8 minutes. Wash the fresh parsley and chop it finely. Cut the peeled white asparagus into pieces of about 3 cm and set aside the tips.

Finishing the asparagus soup with bacon – 30 minutes

Melt butter in a large pan and then add 80 grams of flour in one go. Let the roux cook gently for a few minutes to remove the floury taste.

Gradually pour in 1. 5 litres of the asparagus stock, stirring constantly with a whisk. Bring to a boil and then add half of the asparagus pieces. Once they have softened, purée the soup as smoothly as possible with a regular blender or stick blender.

You can opt to cook all the asparagus pieces at once and not purée the soup. It will be a little thinner, but still just as tasty.

Cook the asparagus heads and the rest of the asparagus pieces in the puréed soup until tender, then season the soup with salt and pepper.

While the soup is cooking, fry the bacon until crispy in a small frying pan. Peel the eggs and mash them into small pieces with a fork.

Serve the asparagus soup with bacon, egg and finely chopped parsley. Enjoy your meal!