Creamy Creamless Asparagus Soup with Crispy Pancetta, Goat Cheese, and Chives

  • Prep Time: 10m
  • Cook Time: 35m
  • Total Time: 45m
  • Serves: 6 people


  • 2 tbsp. butter
  • 2 1/2 lb asparagus, stems removed, cut into 1 inch pieces
  • 6 c chicken broth
  • 4 garlic cloves, minced
  • 1 large yellow onion, diced
  • 4 slices prosciutto
  • 3 oz goat cheese
  • chives for garnish, optional


  1. Pre-heat oven to 400 degrees.
  2. In a large dutch oven or pot melt the butter on medium heat. Add the onions and garlic and sweat until they are translucent. This usually takes 8 to 10 minutes. Season every layer with salt and pepper. Once the onions and garlic are cooked, add in the asparagus and chicken broth. The liquid should just cover the vegetable, so add water if needed. Bring the soup to a boil and then lower to a simmer for 15 minutes, or until the vegetables are tender.
  3. While the soup is cooking, place the prosciutto on a baking tray and bake for 15 to 20 minutes. The prosciutto will crisp up in the oven, and makes for a delicious salty topping. When the prosciutto is done, set aside to let cool.
  4. When the soup has simmered for 15 mins, blend in a blender or use an immersion blender to puree the soup. The consistency turns so smooth and creamy, without adding any cream (although you can add a splash if you prefer!)
  5. To serve: Ladle the soup into your serving bowl. Top with half a piece of the prosciutto, some crumbled goat cheese (about a tablespoon) and some chopped chives. Eat up!