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.
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
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Velvety smooth asparagus soup topped with crispy bacon and a swirl of cream. Simple yet elegant!
Ingredients
- 0.75 lbs (340 g) green asparagus
- 1 tsp butter
- 3 shallots
- 8 oz (230 g) bacon
- 2 cups (500 ml) chicken stock
- 1 cup (250 ml) heavy cream
- 1 tsp salt
- Salt and freshly ground black pepper
Instructions
- 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, and set aside 6–8 tips for garnish.
- 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.
- 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.
- 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.
- 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.
- Add Bacon and Season
- Stir in cooked bacon and season to taste with salt and freshly ground black pepper.
- Serve with Garnishes
- Ladle soup into bowls, swirl in a spoonful of the remaining cream, and top with reserved asparagus tips.
- Serve hot with crusty bread, if desired.
Notes
- For a richer flavor, roast the asparagus at 400°F (200°C) for 15 minutes before adding it to the soup.
- If you don’t have heavy cream, you can substitute with full-fat coconut milk for a similar richness.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 3
- Protein: 8
- Cholesterol: 40
If you liked this, you are going to love these favorite asparagus recipes:
Roasted Asparagus with Poached Eggs and Arugula Pistou
Cook Like a Chef: White Asparagus with Fjord Shrimps and Hollandaise Sauce
Spring Goat Cheese and Asparagus Pizza
Frequently Asked Questions
How do I know when the bacon is cooked properly for the soup?
Cook the bacon in a dry frying pan over medium heat until it is browned but not overly crispy, which should take about 6–8 minutes.
What should I do with the asparagus tips I set aside?
The asparagus tips you set aside are meant for garnish, so simply place them on top of the soup before serving for an appealing presentation.
Why do I need to boil the asparagus before adding it to the soup?
Boiling the asparagus for 2 minutes helps to soften it and enhance its vibrant green color, making the soup more visually appealing and flavorful.
I love the tip about saving asparagus tips for garnish and the fancy little cream swirl. Made the dish look so much more professional!
I served this with garlic bread at a family dinner—everyone went back for seconds! Thanks for a delicious soup!
Yes to bacon in soup! I used a mix of cream and whole milk—it was still super rich.
Phenomenal!!