Asparagus and pistachio soup with crispy pancetta – Food & Home Magazine
Asparagus and pistachio soup with crispy pancetta is a green and gorgeous dish that's perfect as a light lunch. Earthy and delicious.
Ingredients
- 15ml (1 tbsp) butter
- 5ml (1 tsp) avocado oil
- 2 whole spring onions, thinly sliced
- 125ml (½ cup) shelled pistachios
- 5ml (1 tsp) crushed garlic
- 1½ medium potatoes, peeled and grated
- 400g asparagus, chopped
- 750ml (3 cups) vegetable stock
- 40g watercress
- 125ml (½ cup) fresh cream
- 250g pancetta or diced bacon
- microgreens or watercress, to serve
- roasted tomato bruschetta, to serve
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