Bacon the way it's suppose to be!

1 case   Asparagus, (Tips and 2 inches Below), Sliced ¼ inch    Rounds.  Blanched In Salt Water & Shocked In An Ice Bath. Reserve For Garnish.  (Save The Bottoms For The Soup)!!!

2 #   Unsalted Butter

4 #   Bakers Bacon, Double Smoked, Sliced

2 ea   Chardonnay Wine, Bottles

10 ea   Yellow Onions, Peeled & Sliced.

2 bunches   Fresh Thyme

1 cup   Garlic, Chopped

1 cup   Chicken Base

3 gallons   Water

6 each   Lemons, Juice Only

To thicken   Roux

2 cases   Asparagus, Sliced On The #4 Blade Of The Machine.

1 gallon   Heavy Cream

To taste   Tabasco Sauce

To taste   Salt & Pepper




-The Asparagus Tips On The Bottom Of The Bowl.

-Thinly Sliced Chives Or Green Onions.




-Melt The Butter In The Soup Kettle.

-Add The Bacon And Cook Out.

-Add The White Wine And Bring To A Boil.

-Add The Onions, Thyme, And Garlic.  Cook Until The Onions Are Clear.

-Add The Chicken Base, Water, And Lemon Juice.

-Bring To A Boil And Temper In The Roux.  Make The Soup Somewhat Thick!

-Simmer For 5 Minutes.

-Add The Asparagus And Cook For 5 Minutes.

-Add The Cream And Bring Back To A Boil.

-Blend With The Big Hand Mixer.

-Blend The Soup Through The China Cap.

-Use A Laddel To Pass The Rest Of The Soup Through The Strainer.

-Season With Tobasco Sauce, Salt, And Pepper.

-Chill Right Away, (To Keep The Green Color), In An Ice Bath!!!!




-Asparagus Tops And Thinly Sliced Chives.

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