Ingredients:

2 Tsp. Unsalted Butter
1 Medium Yellow Onion (small dice)
2 Tbs. Chopped Fresh Thyme
1 Tsp. Chopped garlic
3 Cups White Asparagus (peeled)
3 Cups Whole Milk
1 Cup Heavy Cream
1/3 Lb. Cooked Applewood Smoked Bacon (chopped)
1 Cup Goat Cheese
Salt and Pepper to taste

Method:

To start the soup, heat up a large pan over medium heat. Place butter, onion, thyme, garlic stirring occasionally until onions are translucent. Add asparagus, milk and cream, cover and simmer on low for 20 minutes or until asparagus is tender and fully cooked. Once cooked, place hot soup in a blender and puree. While blending, add goat cheese and season to taste with salt and pepper. Puree soup until smooth.

To serve, place soup in a large pan and heat up. When hot, divide soup in to six warm bowls, garnish with 2 tsp of chopped bacon and enjoy.