- Prep: 10 minutes
- Cook: 40 minutes
- Serves: 4-6
- Yield: 1 1/2 quarts
- 1 pound of fresh Idaho grown asparagus, washed
- 4 tablespoons Idaho butter
- 4 cups chopped yellow Idaho onion
- 1 quart chicken stock
- 1/2 cup heavy cream-Idaho
- salt and freshly ground pepper to taste
- 1/2 cup grated parmesan cheese
- 4 strips of Idaho bacon, cooked until crisp and chopped
Take the pound of asparagus and snap or cut off the tougher ends and discard. (About one inch up from the bottom of the stem.) Chop the spears into one inch pieces and set aside.
Melt the butter in a large saucepan and add the chopped onions. Saute’ over medium-low heat for approximately 15 minutes, stirring often. Onions will become transparent and will slightly brown.
Pour the chicken stock into the pan and bring to a boil. Add the asparagus and season with salt and freshly ground pepper. Put the cover on the pan and bring the heat down to low. Simmer for 35 minutes.
Take the soup off of the heat and puree with a hand held blender. (The soup could also be poured into a standard blender and poured back into the saucepan.) Pour the cream into the soup in a slow, steady stream, whisking continually. Taste and season again with salt and pepper if needed. Pour the soup into bowls and top with chopped cheesy asparagus, Idaho bacon bits and grated Idaho cheese.