These are the days that I am longing for warm weather here in Seattle. When spring comes along I can’t take the cold and the rain anymore and want some sun and warm weather. But I remind myself that I have to wait another month before it will even hit 70°F here and another 4 months before 80°F comes along, unless we get really lucky. That is Seattle for you, warm weather doesn’t hit here until July. But then during July and August Seattle is one of the most gorgeous cities to be in with the water and the mountains, it is just breathtaking.

But again, it is just April and it is the season for asparagus. A very popular soup in Sweden is Asparagus Soup “Sparrissoppa.” I am not sure why it is not as popular in the US, but this flavorful salty, sweet and creamy soup is one of my favorite soups. Usually when I mention I am serving asparagus soup people don’t look too excited but once they have a taste they can’t stop eating it.

Step by Step Guide to Making Creamy Green Asparagus Soup with Crispy Bacon

Step 1: Prepare the Asparagus

Rinse asparagus thoroughly.

Trim the woody ends and slice the stalks into ½-inch pieces.

In a medium pot, bring salted water to a boil. Add all the asparagus and boil for 2 minutes.

Remove asparagus with a slotted spoon. Discard boiling water. Set aside 6–8 tips of the asparagus for garnish.

Step 2: Cook the Bacon

In a dry frying pan over medium heat, cook the bacon until browned but not overly crispy (about 6–8 minutes).

Remove bacon with a slotted spoon and place on a paper towel-lined plate.

Step 3: Sauté the Shallots

In a large pot, melt butter over medium heat.

Add finely chopped shallots and sauté for 2–3 minutes until translucent and soft.

Step 4: Simmer the Soup

Add chicken stock to the shallots and bring to a gentle boil.

Add 3/4 cup of the cream and the cooked asparagus (except the reserved tips).

Reduce heat and let simmer for 10 minutes.

Step 5: Blend and Return

Carefully transfer soup to a blender (or use an immersion blender in the pot) and blend until smooth and creamy.

Return soup to the pot and reheat gently.

Step 6: Add Bacon and Season

Stir in cooked bacon and season to taste with salt and freshly ground black pepper.

Step 7: Serve with Garnishes

Ladle soup into bowls.

Swirl in a spoonful of the remaining cream for visual contrast.

Top with reserved asparagus tips for a beautiful green finish.

Serve hot with crusty bread, if desired.

Creamy Green Asparagus Soup

Green Asparagus Soup FAQ

Can I make this soup ahead of time?
Yes, the soup can be made up to 2 days ahead. Store in the fridge and reheat gently before serving.

Can I use frozen asparagus?
Fresh is ideal for color and texture, but frozen asparagus can be used if fresh isn’t available. Reduce boiling time slightly.

What’s the best way to blend the soup?
An immersion blender is easiest, but you can use a countertop blender for extra smoothness. Be cautious with hot liquids.

Can I freeze this soup?
Yes, but omit the final cream swirl and garnishes. Freeze in portions for up to 3 months.

Can I use milk instead of cream?
Yes, for a lighter version, but the texture will be less rich and velvety.

What can I serve this with?
It pairs beautifully with a rustic sourdough, warm garlic bread, or a simple salad.

Creamy Green Asparagus Soup with Crispy Bacon

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5 from 1 review

Author: Ewa Sack
Total Time: 45 minutes
Yield: Serves 4-6 1x

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Description

This elegant green asparagus soup is velvety smooth, topped with crisp bacon, and finished with a swirl of cream and vibrant steamed asparagus tips. Simple, elegant and absolutely delicious.

Ingredients

Scale

3/4 lb (340 g) green asparagus (about 1 bunch)

1 teaspoon butter

3 shallots, finely chopped

8 oz (230 g) bacon, cut into 1/2-inch pieces

2 cups (500 ml) chicken stock

1 cup (250 ml) heavy cream, divided

1 teaspoon salt

Salt and freshly ground black pepper, to taste

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Instructions

Step 1: Prepare the Asparagus

Rinse asparagus thoroughly.
Trim the woody ends and slice the stalks into ½-inch pieces.
In a medium pot, bring salted water to a boil. Add all the asparagus and boil for 2 minutes.
Remove asparagus with a slotted spoon. Discard boiling water. Set aside 6–8 tips of the asparagus for garnish.

Step 2: Cook the Bacon

In a dry frying pan over medium heat, cook the bacon until browned but not overly crispy (about 6–8 minutes).
Remove bacon with a slotted spoon and place on a paper towel-lined plate.

Step 3: Sauté the Shallots

In a large pot, melt butter over medium heat.
Add finely chopped shallots and sauté for 2–3 minutes until translucent and soft.

Step 4: Simmer the Soup

Add chicken stock to the shallots and bring to a gentle boil.
Add 3/4 cup of the cream and the cooked asparagus (except the reserved tips).
Reduce heat and let simmer for 10 minutes.

Step 5: Blend and Return

Carefully transfer soup to a blender (or use an immersion blender in the pot) and blend until smooth and creamy.
Return soup to the pot and reheat gently.