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Creamy Asparagus Soup

Author: Michelle De La Cerda


  • 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


  1. In a large pot, cook the bacon on medium-high heat.
  2. 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.
  3. Cook the shallots and onions until they begin to caramelize, around 8 minutes.  Stir frequently.
  4. While the onions are cooking, prepare the asparagus by removing the woody ends and washing it.
  5. Once the onions and shallots have cooked, add the broth, garlic, thyme, salt, and pepper.
  6. Bring it to a boil and add the asparagus.
  7. Cook the asparagus for 5-7 minutes.
  8. Turn off the burner.
  9. If using an immersion blender, puree until smooth.
  10. If using a standing blender, pour the broth and asparagus in and puree, until smooth.
  11. Transfer back to the hot pot.
  12. Add the cream.  Mix well.
  13. Garnish with the crumbled bacon.
  14. Enjoy