Cream of Asparagus ‘n Bacon Soup

In a skillet over medium low heat, add melted butter. Add asparagus and onions and saute 2–3 minutes. Transfer vegetables to a food processor or blender and pulse several times. Add milk, cream, and black pepper and process several minutes. Transfer to a large soup pot with a lid.

In a clean jar, add vegetable stock or broth and cornstarch. Secure lid and shake well. Add to soup pot and gently stir. Add nutmeg and cook over medium heat for 10 minutes. Using an immersion blender, puree soup into a silky, creamy consistency. Cook an additional 5 minutes with the lid on.

Microwave bacon (pre-cooked) 1 minute to crisp up. Cut into very small bits and add into soup pot the last 5 minutes of cook time, or if you prefer, you can garnish the soup with the bacon.

To serve, ladle into soup bowls and garnish with a dollop of sour cream and croutons, if desired.