Asparagus and Pancetta Bread Soup

Ingredients:

• 2 cups asparagus, cut into 2cm pieces
• 2 cups spinach, washed
• 1/4 cup diced pancetta
• 1/4 cup extra-virgin olive oil
• 0.5 cup thinly sliced ​​onion
• 1/4 cup thinly sliced ​​shallots
• 3 cloves garlic, whole
• 4 cups chicken broth + more as needed
• 1 cup rustic bread, torn into small pieces
• 2 tsp fresh tarragon leaves
• 1 teaspoon lemon juice
• Chives, chopped, for serving
• Sour cream, for serving

Preparation:

1. In a large saucepan, sauté the pancetta in olive oil until crisp, 5 minutes. Remove the pancetta from the pan and set aside. Add the onion, shallot, and garlic. Season lightly with salt and pepper. Once fragrant, about 5 minutes, add the broth, bread, and tarragon. Bring to a simmer and add the asparagus and spinach. Simmer until the asparagus is tender, about 15 minutes.
2. Pour the contents of the saucepan into a blender and add enough broth to achieve the desired consistency. Blend the soup and drizzle with lemon juice. Season with salt and black pepper if needed. Strain the soup through a fine-mesh sieve. Serve hot or chilled.
3. Serve with crispy pancetta, finely chopped chives, and a dollop of sour cream. If serving the soup cold, you may need to thin it with chicken broth to achieve the desired consistency.
   Exit: 4 tbsp.