Asparagus, Bacon and Broccoli Soup

Hearty and savory, we think you are going to love this stuff!

Brent aptly pointed out that it is very reminiscent of split-pea soup. But we agree, it’s so much better than that! It’s thick and rich… First, you taste that bold broccoli. Then, a hint of asparagus, quickly followed by a smokey, salty, bacon-y goodness. Last, but not least, a warmth from the red pepper flakes rounds out the flavors on your palate.

Warning: this recipe makes A LOT of soup. How much is A LOT? Four quarts. Or 16 cups. Or 3.78541 liters. Yea… it’s A LOT. We froze one quart immediately. I’m excited to have it on hand once the weather chills out a bit.

Ingredients
1/2 lb bacon, diced, plus 1 slice for garnish (US Wellness Meats Whole30 bacon)
1 and 1/2 lbs asparagus, cut into approx. 1 inch pieces (woody stems removed)
1 and 1/2 lbs broccoli florets
4 C chicken broth
2 C of water
1 large vidalia onion, diced
4 cloves of garlic, pressed or diced
1/2 tsp of sea salt
1/2 tsp pepper
1/4 tsp red pepper flakes (to taste)

Method

Cook the bacon in the bottom of a large pot. Sauté until nearly crispy (about 2 minutes).

Add the onion and garlic.  Sauté until soft (about 2-4 minutes).

Add salt, pepper and red pepper flakes; stir it up.

Add the asparagus and broccoli.  Pour in the chicken broth and water.

Boil until broccoli and asparagus are soft (about 15-20 minutes).

Allow the soupy mix to cool for at least 10 minutes.

Puree everything in a food processor (or blender or what-have-you) and blend until smooth.

Dice up the remaining slice of bacon and pan fry it until crispy.

Pour the soup into bowls, sprinkle with a few pieces of crispy bacon for garnish, and serve!

You could also serve this soup cold. Just allow it to cool a little longer before packaging it up and popping it in the fridge. In fact, in this weather, you may prefer to do that. 😉 I on the other hand, work in a freezer-like office building, so hot soup for lunch is absolutely lovely and on some days a necessity.

As I already mentioned, this recipe makes a lot so I strongly recommend you do as we did and freeze some of it for later (unless you plan on serving it to a large group of family and friends at your next dinner party, of course). 🙂 Enjoy!