Asparagus Bacon Soup

INGREDIENTS
2    slices thick-cut bacon or 3 regular slices
3    tablespoons butter, divided
1    stalk celery, chopped
1    medium onion, chopped
1½  tablespoons all-purpose flour
3    cups low sodium chicken broth
¾   pound asparagus, 8-10 medium stalks
3    ounces half-and-half

METHOD

Slice the bacon into ½ inch pieces and place into a large sauce pan over medium heat. Cook for about 10 minutes, stirring often, until the bacon is rendered and browned. Remove all but 1 tablespoon of the bacon fat, disposing of the remainder in the garbage – not down the sink.

Melt 2 tablespoons of butter in the sauce pan with the bacon and add the celery and onion. Cook until the onion is softened and translucent – not browned - about 5 to 6 minutes. Add the flour, stirring it into the mixture. Slowly add the broth, whisking it into the vegetables until the flour-butter paste is fully dissolved.

Trim and cut the asparagus into 1 inch pieces, setting aside the tips. Add the asparagus pieces to the sauce pan, bring to a boil, reduce heat to a simmer, cover and cook for about 20 minutes. Meanwhile, in a small skillet, melt 1 tablespoon of butter over medium-low heat and slowly simmer the asparagus tips, about 5 to 6 minutes. Remove from the heat and set aside.

When the soup is done, remove it, in batches if necessary, to a food processor or blender and process to a puree. A stick blender can also be used. After blending, pour into a clean sauce pan and add the cream and asparagus tips. Cook until heated throughout, season to taste and serve.

Based on a recipe from Allrecipes.com