Asparagus Soup

Asparagus Soup

On Saturday morning we went to the farmers market 

and stopped at my sister-in-laws mom and step dad's asparagus

stand. Fresh asparagus in the spring is sooooo good. I swear this is delicious even if the green doesn't look so appetizing.  

Ingredients: 

3-5 tablespoons olive oil
3-4 Strips bacon, cut into 1/2" pieces
2 pounds asparagus
1 large onion, chopped
6 cups chicken broth
1/2 to 3/4 cup heavy cream

Salt & Pepper

Instructions: 

Preheat oven to 400 degrees. Prepare a baking sheet with tin foil. Prepare asparagus by cutting off the end of the asparagus and discarding. Chop the middle section of the asparagus into 1/2-1 inch pieces and save them in a separate bowl. Then cut off the tops and put them on the baking sheet. Season with salt and pepper, drizzle with olive oil and toss to coat.  Bake for 15-20 minutes until tender. Let cool a little and then chop into smaller pieces. 

Meanwhile add 3 tablespoons of olive oil to a large pot and add chopped bacon.  Cook until bacon is crisp. Remove from pot and leave the grease in the pan. Add the chopped onion and saute for 5-10 minutes until onions are soft. 

Add chopped asparagus and cook for a minute. Add chicken broth bring to boil and reduce heat and let boil for 15 minutes. Turn of heat. Use immersion blender stick or regular blender and blend until smooth. Turn heat back on and add cream. Taste for salt and pepper-Add more if needed. Serve in bowls-Topped with bacon and baked asparagus.