Cream of Asparagus and Bacon Soup

Recipe developed by Lisa Grieco, Culinary Student from Oakville Liason College


  • 1 tbsp olive oil
  • 2 lbs Ontario asparagus washed and trimmed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Yukon gold potatoes peeled and chopped
  • 1 small onion chopped
  • 2 stalks celery chopped
  • 1/2 cup parmesan cheese rind
  • 1 glove garlic
  • 1 tsp each salt & pepper
  • 1/8 tsp cayenne pepper
  • 4 cups chicken broth
  • 1/2 cup whipping cream 35%
  • 1/2 cup Creme Fraiche
  • 3 slices cooked crispy bacon crumbled


  • Preheat the oven to 375°F (190°C).
  • On a parchment lined baking sheet, drizzle olive oil over asparagus and season with salt and pepper. Roast asparagus for 15 minutes.
  • In a large soup pot heat oil. Stir in potatoes, onions, celery, Parmesan cheese rind, garlic, salt, pepper and cayenne. Cook the vegetables for 5 minutes until slightly browned.
  • Stir in chicken broth and 3/4 of the roasted asparagus (save the rest for garnish), increase heat and bring to a boil. Reduce to medium heat and continue cooking until vegetables and potatoes are tender, about 20 minutes.
  • Using a submersion blender, blend until smooth. Stir in cream.
  • Garnish with crumbled bacon, sliced asparagus and creme fraiche. Serve with garlic French bread if desired.


Serves: 6
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