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Recipe of: © Monsieur Cuisine

Asparagus and bacon soup

MC plus
4 portions
Preparation time: 20 min.
Created on: 04.08.2016
Last changes: 14.02.2018
  • 60 g streaky bacon
  • 2 tbsp rapeseed oil
  • 500 g green asparagus
  • 1 large floury potato
  • 1 onion
  • 2 heaped tsp vegetable stock powder
  • 200 ml cream
  • 1 tbsp cornflour
  • salt
  • pepper
  • dash of lemon juice
  • 1 tbsp chopped chervil
  • 1 tbsp chopped dill


Per portion:

  • calorific value
    1147 kj / 274 kcal
  • protein: 20 g
  • carbohydrates: 8 g
  • fat: 14 g
Preparation time
20 min.
  1. Dice the bacon and place in the blender jug with the oil, then brown using the roast button. Transfer the bacon to another container and clean the blender jug.
  2. Peel the asparagus and cut into 4-cm lengths (leaving the tips intact). Peel and finely dice the potato and onion. Fill the blender jug with 700 ml water; add the vegetable stock powder; place the asparagus, potato and onion in the cooking pot; close the lid; and steam the vegetables for 12 minutes/steamer button.
  3. Using the spatula, lift the cooking pot from the blender jug. Transfer the cooking liquid to a another container and measure out 600 ml of the liquid (top up with water if necessary). Return this to the blender jug. Keeping the asparagus tips to one side, add the diced potato and onion, cream and cornflour to the blender jug and mix for 20 seconds/speed setting 4. Season with salt and pepper and cook for 10 minutes/100 °C/speed setting 2. Add the bacon and asparagus tips and cook for another 3 minutes/100 °C/speed setting 2/reverse button. Season to taste with lemon juice and stir in the herbs.


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