I enjoyed this soup as part of my self-coined 'Seven Days of Soup' a liquid diet I underwent for a week before my holiday in a bid to shift some stubborn baby weight (7lbs lost in a week). Glen and Bridget enjoyed the same dinner with some crusty bread.
|Asparagus Soup with Crispy Bacon|
- Bunch asparagus
- 3 celery sticks
- 1 white onion
- 1 clove garlic
- 1.5 pints vegetable stock
- Fresh chives
- 1 rasher smoked bacon per bowlful
- Drop of rapeseed or vegetable oil
Firstly pour the oil into a heavy-bottomed pan and place on a light heat. Peel and roughly dice the onion, mince the garlic and chop the celery and add to the pan to soften.
Break off the rough ends of the asparagus - you can usually find this by gently bending until it snaps off.
Once the onion, garlic and celery mixture is softened add the asparagus to fry for a moment and make up the stock in the meantime.
Pour the stock over and season - cook for 30 minutes.
Once the soup has been cooking for 20 minutes or so, you can grill the bacon. You want it to be crisp and deliciousness, crispy enough so you can snip off pieces and drop into the soup when cooked.
Take the soup of the heat and blitz to a smooth pulp (note if using a Nutribullet allow to cool first so it doesn't explode!)
Re-heat the blitzed soup and when cooked through and piping hot pour into bowls. Snip on the crispy bacon and a handful of fresh chives per person - use kitchen scissors rather than a knife.