Sunday, February 27, 2011

Fast Food : Asparagus & Pancetta Soup

Take a handful of ingredients and the result is this delicious (please make it again was The Hubs' response when we finished this batch) soup which you can make in minutes.  The saltiness of the pancetta is a perfect balance to the delicate flavour of the asparagus - which was on special offer last week.

Now that's what I call a Cup a Soup!

Asparagus & Pancetta Soup

2 bunches of Asparagus, ends removed & peeled if necessary
2 medium onions, roughly chopped
500ml Water
1 Knorr Vegetable Stockpot
150g Pancetta

Trim, peel & roughly chop the asparagus & onion and place in a large pot.
Cover with water & bring to the boil.  Reduce the heat & simmer for 3-4 minutes until the veggies are tender.

Fry the pancetta in a dry pan until crisp and sizzling.  Drain on some kitchen paper & keep to one side.

Remove the asparagus & onion from the pot & puree (either using a stick blender or food blender) until smooth.  Add the Stockpot to the cooking water, return the pureed veg to the pot & stir well.

Now add the pancetta, reheat and serve.

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