Ingredients
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4 Bacon Strips
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2 lbs Asparaguscut into 1 - 2 inch pieces
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2 tablespoons Olive Oil
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1/2 Onionchopped
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3 Garlic Clovesminced
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3 cups Chicken Broth
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1/4 teaspoon Kosher Salt
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to taste Ground Pepper
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1/2 cup Heavy Cream
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for seving Croutons
Directions
Steps
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1
Done
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Cut the bacon into small pieces. Heat olive oil in a large saucepan, cook, stirring frequently, until the bacon is crisp. Drain bacon on a paper towel and set aside. |
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2
Done
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Add onion, garlic and asparagus to the bacon fat in the pot and cook for 10 minutes, or until onions are translucent and asparagus has softened. Remove a few pieces of asparagus tops to set aside. |
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3
Done
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Pour chicken stock over the asparagus mixture and cook for another 15 minutes. With an immersion blender, puree the soup until smooth. Season with salt & pepper to taste. |
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4
Done
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Return to pot on medium heat and add cream. Heat until it starts to simmer again. Mix well and serve topped with the crispy bacon and croutons. |
