-
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