8 oz bacon, chopped
1 bunch asparagus (roughly 1 lb) cut into 2 inch pieces
1 yellow onion, chopped
2 garlic cloves (kept whole)
4 cups chicken stock
1/2 cup heavy cream
Salt and pepper
In a large soup pot over medium heat, cook bacon until crisp.
When bacon is crisp, remove from pot and set aside to cool on paper towels.
In the same pot, saute onion and garlic cloves in leftover bacon grease until onion is soft, about 5 minutes.
Add asparagus and saute until tender, about 5 minutes more. Season with salt and pepper.
Add chicken stock, increase the heat, bringing the soup to a boil.
Simmer (not boil) soup for 30 minutes.
Stir in cream.
Using an immersion blender (or regular blender, but be careful it’s hot!) Puree soup.
Season with salt and pepper.
Top soup with bacon pieces.
Serve with hot buttered sourdough bread!