Best 12 Asparagus And Bread Soup With Pancetta Recipes

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Step into a culinary journey where flavors dance harmoniously in a bowl of Asparagus and Bread Soup with Pancetta, a delightful symphony of textures and tastes. This soup embodies the essence of comfort, combining the delicate sweetness of asparagus, the rustic charm of toasted bread, and the savory richness of pancetta. Prepare to tantalize your taste buds as we embark on a culinary adventure, uncovering the secrets to crafting this delectable soup that will warm your soul and nourish your senses.

Let's cook with our recipes!

ITALIAN BREAD AND CABBAGE SOUP WITH SAGE BUTTER



Italian Bread and Cabbage Soup with Sage Butter image

This scrumptious, thick bread soup is about playing up the cabbage family - the king of winter veggies. It's layered like lasagna, with grilled bread and cabbage in stock, and as it cooks it plumps up a bit like bread-and-butter pudding. Fontina cheese is available in good supermarkets or cheese shops, but you can substitute good-quality cheddar or Gruyere.

Provided by Jamie Oliver

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 14

3 quarts good-quality chicken or vegetable stock
1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped
2 big handfuls cavolo nero and/or kale, stalks removed, leaves washed and roughly chopped
About 16 slices stale country-style or sourdough bread
1 clove garlic, unpeeled, cut in 1/2
Olive oil
12 to 14 slices pancetta or bacon
1 (4-ounce) can anchovy fillets, in oil
3 sprigs fresh rosemary, leaves picked
7 ounces fontina cheese, grated
5 ounces freshly grated Parmesan, plus a little for serving
Sea salt and freshly ground black pepper
Couple large knobs butter
Small bunch fresh sage, leaves picked

Steps:

  • Preheat your oven to 350 degrees F.
  • Bring the stock to the boil in a large saucepan and add the cabbage, cavolo nero and/or kale. Cook for a few minutes until softened (you may have to do this in 2 batches). Remove the cabbage to a large bowl, leaving the stock in the pan.
  • Toast all but 5 of the bread slices on a hot griddle pan or in a toaster, then rub them on 1 side with the garlic halves, and set aside.
  • Next, heat a large 4-inch-deep ovenproof casserole-type pan on the stove top, pour in a couple of glugs of olive oil and add your pancetta and anchovies. When the pancetta is golden brown and sizzling, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavors. Put the mixture and all the juices back into the large bowl.
  • Place 4 of the toasted slices in the casserole-type pan, in 1 layer. Spread over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice, but don't stress if your pan's only big enough to take layers - that's fine. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands.
  • Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of salt and pepper and drizzle over some good-quality olive oil. Bake in the preheated oven for around 30 minutes, or until crispy and golden on top.
  • When the soup is ready, divide it between your bowls. Melt the butter in a frying pan and quickly fry the sage leaves until they're just crisp and the butter is lightly golden (not burned!). Spoon a bit of the flavored butter and sage leaves over the soup and add another grating of Parmesan. Such a great combo!
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

ROASTED ASPARAGUS WRAPPED IN PANCETTA



Roasted Asparagus Wrapped in Pancetta image

Provided by Jamie Oliver

Categories     appetizer

Number Of Ingredients 8

Sea salt and freshly ground black pepper
24 spears medium-sized asparagus
4 sprigs fresh rosemary
Good rashers of pancetta
4 good anchovies (optional)
Olive oil
1/2 lemon
1 knob butter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove the woody ends of the asparagus by bending them at the end and snapping where it clicks naturally. Feel free to boil your asparagus for a minute or so if they are not as tender as they should be.
  • Grab 6 spears of asparagus, sandwich one of the rosemary sprigs and one of the anchovy fillets among the spears, and wrap a slice of pancetta around the middle to hold everything in place. Make three more bundles in the same way , and out them into a small roasting tray or pan with ? lemon. Drizzle with a little olive oil and roast in the pre-heated oven for 4 to 5 minutes, until the pancetta is crispy.
  • Remove from the oven, add your knob butter, and squeeze over the juice of your roasted lemon. Season of needs be. This will make a fantastic smoky sauce with your melted anchovies.

BREAD SOUP



Bread Soup image

Provided by Food Network

Time 40m

Yield 2 servings

Number Of Ingredients 9

2 heaping spoonfuls goose fat or duck fat
6 cloves garlic, minced
1 bay leaf
Handful chopped fresh thyme
3 cups/750 ml chicken stock
Salt and freshly ground pepper
2 large slices day-old baguette or other bread, toasted
Grated Comte or gruyere cheese, for serving
Chopped fresh parsley, for serving

Steps:

  • Melt the fat in a soup pot and add the garlic, cooking for 2 minutes. Add the bay leaf and thyme and pour in the stock. Simmer for 30 minutes. Season with salt and pepper. Lay a slice of toasted bread in the bottom of each soup plate. Ladle the stock over the bread. Sprinkle with the cheese and parsley, and serve hot.

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO



Asparagus Wrapped in Crisp Prosciutto image

Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.

Provided by Teresa Haider

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 20m

Yield 16

Number Of Ingredients 3

1 tablespoon olive oil
16 spears fresh asparagus, trimmed
16 slices prosciutto

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
  • Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
  • Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

Nutrition Facts : Calories 63.8 calories, Carbohydrate 0.6 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 278.6 mg, Sugar 0.3 g

HAM AND ASPARAGUS BUNDLES WITH HOLLANDAISE SAUCE



Ham and Asparagus Bundles with Hollandaise Sauce image

Asparagus wrapped in ham and topped with hollandaise sauce is the perfect appetizer for any special occasion or meal.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 20m

Yield 8

Number Of Ingredients 6

1 (.9 ounce) package hollandaise sauce mix (such as Knorr®)
1 cup whole milk
¼ cup butter
1 pound fresh asparagus, trimmed
4 slices deli-style honey ham, sliced in half lengthwise
½ teaspoon freeze-dried dill

Steps:

  • Whisk sauce mix and milk together in a saucepan over medium-low heat. Add butter. Bring to a boil, stirring until melted and smooth. Reduce heat and simmer, stirring occasionally, until thick, about 1 minute. Set aside to cool slightly.
  • Bring a large pot of salted water to a boil and cook asparagus for 3 minutes. Drain and run under cold water to stop the cooking process. Transfer to a cutting board and pat dry with paper towels.
  • Wrap a slice of ham around 4 asparagus spears and place on a serving tray. Repeat with remaining asparagus and ham. Drizzle hollandaise sauce over the asparagus bundles and garnish with dill.

Nutrition Facts : Calories 133 calories, Carbohydrate 4.6 g, Cholesterol 30 mg, Fat 10.9 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 6 g, Sodium 351.3 mg, Sugar 2.4 g

ASPARAGUS SOUP WITH PARMESAN CUSTARDS



Asparagus Soup with Parmesan Custards image

Categories     Soup/Stew     Appetizer     Bake     Parmesan     Asparagus     Spring     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 21

For custards
2 1/2 oz Parmigiano-Reggiano, coarsely grated (1 1/4 cups)
1 cup heavy cream
1/2 cup whole milk
1 whole large egg
2 large egg yolks
1/8 teaspoon salt
Pinch of white pepper
For soup
1 large leek (white and pale green parts only), finely chopped (1 1/4 cups)
1/2 cup finely chopped shallot
1/4 teaspoon black pepper
3/4 teaspoon salt
2 tablespoons unsalted butter
2 1/2 lb asparagus, trimmed and cut into 1 1/2-inch pieces
3 1/2 cups low-sodium chicken broth
1 1/2 cups water
1/4 cup heavy cream
Garnish: Parmigiano-Reggiano curls, shaved from a wedge with a vegetable peeler
Special Equipment
6 (2-oz) ramekins

Steps:

  • Make custards:
  • Bring cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes.
  • Preheat oven to 300°F.
  • Pour steeped cream through a very fine sieve into a bowl, pressing lightly on cheese solids and discarding them. Whisk together whole egg, yolks, salt, and white pepper in another bowl, then add steeped cream in a stream, whisking until smooth. Divide among well-buttered ramekins.
  • Set ramekins in a baking pan and bake in a hot water bath in middle of oven until centers of custards are completely set, 40 to 45 minutes. Transfer ramekins to a rack and cool 5 minutes (do not allow to cool longer, or custards will stick to ramekins).
  • Make soup while cream steeps and custards bake:
  • Wash chopped leek in a bowl of cold water, then lift out and drain well. Cook leek, shallot, pepper, and 1/2 teaspoon salt in butter in a 4- to 6-quart heavy pot over moderately low heat, stirring, until leek is softened, about 3 minutes. Add asparagus, broth, and water and simmer, covered, until asparagus is just tender, 10 to 12 minutes. After 2 to 4 minutes, remove 6 asparagus tips, halve lengthwise and reserve for garnish.
  • Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Transfer to a large bowl, then pour through a sieve into cleaned pot. Stir in cream, remaining 1/4 teaspoon salt, and pepper to taste and heat over moderately low heat until hot.
  • Serve soup with custards:
  • Working with 1 custard at a time, run a thin knife around edge of each to loosen it, then invert a soup bowl over ramekin and invert custard into bowl. Repeat with remaining custards. Ladle soup around custards and garnish with reserved asparagus tips and parmesan curls.

CREAMY ASPARAGUS AND CAULIFLOWER SOUP



Creamy Asparagus and Cauliflower Soup image

This delicious bowl of soup, despite being dairy-free, looks and feels pretty creamy. We have cauliflower to thank for that. The soup looks like a classic cream of asparagus, and your eyes will fool your palate to a certain extent. In addition to giving it a nice color, the bumpy superfood cauliflower provides a smoother texture to the soup than the less-starchy asparagus could achieve alone.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 40m

Yield 8

Number Of Ingredients 9

2 tablespoons olive oil
3 cloves garlic, chopped
6 cups chicken broth
1 head cauliflower, broken into florets
cayenne pepper, or to taste
salt and ground black pepper to taste
2 pounds fresh asparagus, trimmed and chopped
2 tablespoons nasturtium petals, or more to taste
2 tablespoons diced asparagus tips, or more to taste

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
  • Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
  • Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.

Nutrition Facts : Calories 83.9 calories, Carbohydrate 9.4 g, Cholesterol 3.8 mg, Fat 4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 744.1 mg, Sugar 4.6 g

SCRUMPTIOUS SPRING SOUP



Scrumptious Spring Soup image

This recipe goes back to the 16th century and if it's been around for so long, it must be good. Actually, it's more than that, it's awesomely good! The soup is made with a variety of fresh spring produce and ground veal. If you can't find the fresh ingredients or don't feel like shucking peas you can use them frozen. If you want to make a vegetarian dish, omit the veal and pancetta and replace the meat broth with a vegetable broth.

Provided by alfrescoacsi

Categories     Vegetable Soup

Time 1h

Yield 8

Number Of Ingredients 19

2 quarts beef broth
1 tablespoon olive oil
2 cups minced green onions
5 ounces pancetta, minced
½ pound ground veal
2 cups frozen artichoke hearts, thawed
2 cups peas
2 cups shelled fava beans
2 cups sliced fresh asparagus
1 ½ teaspoons salt
8 slices day-old crusty bread, cut into 1-inch cubes
7 sprigs fresh thyme, leaves stripped
2 cloves garlic, crushed
½ cup olive oil
½ teaspoon salt
ground black pepper to taste
13 sprigs fresh thyme, leaves stripped
½ cup grated Parmesan cheese
¼ cup extra-virgin olive oil

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Bring beef broth to a boil in a saucepan over medium-high heat, then reduce heat to medium-low and keep hot.
  • Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir the green onion until tender, and stir in the pancetta. Cook and stir until the pancetta is browned, then increase heat to medium-high heat and stir in the ground veal. Cook and stir until the veal is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the artichoke hearts, and cook for 1 minute. Stir in the peas, fava beans, and asparagus. Season with 1 1/2 teaspoons salt. Pour in the hot beef broth, and allow soup to simmer until the vegetables are tender and cooked through, 7 to 10 minutes.
  • Meanwhile, toss the slices of bread with leaves from 7 sprigs of thyme, garlic, 1/2 cup olive oil, 1/2 teaspoon salt, and pepper. Place bread on a baking sheet.
  • Toast in the preheated oven until golden brown, about 10 minutes. Set aside.
  • Stir the leaves of 13 sprigs of thyme into the soup, and season with pepper. Serve hot soup in bowls topped with croutons, Parmesan cheese, and a drizzle of extra-virgin olive oil.

Nutrition Facts : Calories 556.5 calories, Carbohydrate 48.1 g, Cholesterol 29.7 mg, Fat 29.7 g, Fiber 15.3 g, Protein 27.1 g, SaturatedFat 5.8 g, Sodium 1834.2 mg, Sugar 6.5 g

SOFT BOILED EGGS WITH ASPARAGUS AND PANCETTA



Soft Boiled Eggs With Asparagus and Pancetta image

Sourced from 'Who' magazine's recipe section this month, with a little substitution due to us lacking ingredients. Elevates your standard 'bacon and eggs' to another level!

Provided by The Normans

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

8 slices pancetta, thinly sliced
3 eggs, put in boiling water straight from fridge
4 slices sourdough bread
1 bunch asparagus, woody ends removed
1 1/2 cups Baby Spinach
1 tablespoon caesar salad dressing, the creamy type
parmesan cheese, shaved

Steps:

  • Preheat oven to medium heat. Place pancetta on rack, cooking until golden and crispy. Set aside to cool.
  • Place eggs in saucepan of boiling water and cook for 7 minutes. Remove from heat and run under cold water for 1 minute, then peel.
  • While eggs are cooking toast bread and microwave asparagus for 1 minute. In a small bowl toss spinach and dressing.
  • To serve place toast on each plate, top with asparagus, spinach and pancetta. Cut eggs in half, season with salt and pepper and place on top. Shave parmesan on top and serve.

Nutrition Facts : Calories 575, Fat 14.3, SaturatedFat 3.8, Cholesterol 281.9, Sodium 903.4, Carbohydrate 83.7, Fiber 8.4, Sugar 7, Protein 31

ROASTED ASPARAGUS WITH PANCETTA



Roasted Asparagus With Pancetta image

Make and share this Roasted Asparagus With Pancetta recipe from Food.com.

Provided by PalatablePastime

Categories     Ham

Time 17m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 lb fresh asparagus spear
2 tablespoons olive oil
3 garlic cloves, minced
1/3 cup finely diced pancetta or 1/3 cup Canadian bacon
1/3 cup shaved parmesan cheese
kosher salt
black pepper
1 pinch cayenne pepper
lemon wedge

Steps:

  • Preheat oven to 400°F.
  • Bend asparagus gently until it breaks at a natural point, and discard ends.
  • Toss asparagus with oil and minced garlic, and spread in a single layer on a baking sheet.
  • Season with salt and peppers and sprinkle with diced pancetta and parmesan cheese.
  • Roast at 400F for 12 minutes or until done.
  • Serve with lemon squeezed over asparagus.

Nutrition Facts : Calories 247.9, Fat 18.8, SaturatedFat 4.9, Cholesterol 14.7, Sodium 287.4, Carbohydrate 11.5, Fiber 4.7, Sugar 3.1, Protein 12.1

LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS



Lemony Orzo With Asparagus and Garlic Bread Crumbs image

Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible.

Provided by Ali Slagle

Categories     brunch, dinner, lunch, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and black pepper
1 cup orzo
1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)
5 tablespoons extra-virgin olive oil
1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon)
1/2 cup panko or homemade bread crumbs
1 small garlic clove, finely grated
1/4 cup finely grated Parmesan, plus more for serving
1/2 cup fresh dill, mint or parsley leaves (or any combination), torn if large

Steps:

  • Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
  • While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
  • In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
  • Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

PORCINI MUSHROOM AND BARLEY SOUP WITH PANCETTA



Porcini Mushroom and Barley Soup with Pancetta image

Categories     Soup/Stew     Mushroom     Dinner     Lunch     Bacon     Barley     Fall     Bon Appétit

Number Of Ingredients 14

4 ounces pancetta or thick bacon slices, cut into 1/2-inch-wide strips
1/2 cup chopped shallots
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 garlic cloves, minced
2 cups water
2 cups beef stock or canned beef broth
1 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup pearl barley
1/2 ounce dried porcini mushrooms,* brushed clean of grit
2 large Swiss chard leaves, thinly sliced crosswise (about 2 cups packed)
Extra-virgin olive oil
Shaved Romano cheese
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets nationwide.

Steps:

  • Cook pancetta in heavy large pot over medium-high heat until crisp, about 6 minutes (if using bacon, drain off excess drippings). Add shallots, carrots, celery and garlic to pancetta in pot; cook until soft, about 5 minutes. Add 2 cups water, both stocks, barley and porcini and bring to boil. Reduce heat; simmer until barley is tender, stirring occasionally, about 40 minutes. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)
  • Add chard to soup; cook until wilted, about 1 minute. Ladle soup into bowls. Drizzle with oil. Top with cheese.

Tips:

  • To save time, use pre-cut bread cubes or croutons.
  • If you don't have pancetta, you can substitute bacon or prosciutto.
  • For a vegetarian version, omit the pancetta and add more vegetables, such as carrots, celery, or potatoes.
  • If you like a thicker soup, add more bread cubes or croutons.
  • Serve the soup with a sprinkling of grated Parmesan cheese and a drizzle of olive oil.

Conclusion:

Asparagus and bread soup with pancetta is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover asparagus and bread. The soup is creamy and flavorful, with a nice balance of asparagus, bread, and pancetta. It is also a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium.

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