Ingredients

The following ingredients have 4 Servings
  • 5 bacon slices; crumbled
  • 1 shallot; diced ((1/2 cup))
  • 1/2 cup spring onions; diced
  • 5 cups chicken broth
  • 2 tsp . fresh thyme; chopped
  • 2 cloves garlic; minced/grated
  • 2 lbs asparagus; trimmed
  • Salt/pepper to taste
  • 1/2 cup cream

Instruction

  • In a large pot, cook the bacon on medium-high heat.
  • Once the bacon is cooked, remove it, set it on a paper towel, allowing it to soak up the grease.  Remove all but 2-3 tablespoons of bacon fat and then add the shallots and onions to the hot pan.
  • Cook the shallots and onions until they begin to caramelize, around 8 minutes.  Stir frequently.
  • While the onions are cooking, prepare the asparagus by removing the woody ends and washing it.
  • Once the onions and shallots have cooked, add the broth, garlic, thyme, salt, and pepper.
  • Bring it to a boil and add the asparagus.
  • Cook the asparagus for 5-7 minutes.
  • Turn off the burner.
  • If using an immersion blender, puree until smooth.
  • If using a standing blender, pour the broth and asparagus in and puree, until smooth.
  • Transfer back to the hot pot.
  • Add the cream.  Mix well.
  • Garnish with the crumbled bacon.
  • Enjoy