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Recipe of: © Monsieur Cuisine

Asparagus soup with diced bacon

MC connect
9 portions
Ready in: 0:55 h
Preparation time: 20 min.
Created on: 06.11.2018
  • 90 g slab of streaky bacon
  • 3 tbsp rapeseed oil
  • 750 g green asparagus
  • 2 floury potatoes (200 g)
  • 2 onions (160 g)
  • 1 l warm vegetable stock
  • 300 ml cream (30% fat)
  • 2 tbsp cornflour
  • ½ tsp salt
  • ½ tsp pepper
  • 1 squeeze of lemon juice


Per portion:

  • calorific value
    854 kj / 204 kcal
  • protein: 6 g
  • carbohydrates: 12 g
  • fat: 15 g
Preparation time
20 min.
Ready in
0:55 h
  1. Cut the bacon into cubes, put them into the blender jug along with the oil and, the measuring beaker not inserted, sauté with the roast button. Transfer the bacon to a bowl.
  2. Wash and clean the asparagus and cut it into 4-cm-long pieces (leaving the heads intact). Peel the potatoes and carrots and cut them into chunks. Put 1 litre of warm vegetable stock into the blender jug. Put the asparagus, potatoes and onions in the deep steamer basket, close the lid, put the deep steamer basket on the blender jug and cook the vegetables with the steamer button/15 minutes.
  3. Remove the deep steamer basket, transfer the cooking liquid to a separate measuring beaker, measure out 600 ml of it and pour this back into the blender jug. Set the asparagus heads to one side. Put the rest of the asparagus and the chunks of potato and onion, the cream and cornflour into the blender jug and, with the measuring beaker in place, chop for 30 seconds/speed setting 4. Season with salt and pepper and, with the measuring beaker in place, simmer for 10 minutes/speed setting 2/100 °C. Add the cubed bacon and asparagus and, with the measuring beaker in place, bring it back to a boil with the reverse button/3 minutes/speed setting 2/100 °C. Add lemon juice, salt and pepper to taste.


Stir 2 tablespoons of freshly chopped chervil and 1 tablespoon of freshly chopped dill into the soup.


Bon appétit with Monsieur Cuisine