1.5 oz. Nitrate Free Bacon (about 2 strips-diced) *or you can also use pre-cooked nitrate free uncured bacon bits or pieces
1 medium onion, diced
2 garlic cloves, minced
12-16 oz. Asparagus (cut into small 1-inch pieces)
10 oz. bag Frozen Peas
2+ cups Chicken Stock-you will need to add more to thin later
2 Tbsp. Fresh Parsley, chopped
2 tbsp. Fresh Tarragon (or 1 tsp. Herb de Provence or ½ tsp. marjoram & ½ tsp. thyme) • 1/2 cup Unsweetened Plain Almond Milk.
2 Tbsp. Lemon Juice
1/4 tsp. Salt
Pepper to taste
In a large pot, melt the butter, ghee, or oil
Add the onion, garlic and bacon, and cook, stirring occasionally, until the onion is translucent, about 6-8 minutes.
Add the asparagus and sauté for 1 minute. Add frozen peas
Add stock and cover. Simmer on low for 10 minutes or until the asparagus is tender. 5. Add the parsley, tarragon, almond milk, lemon zest, salt and pepper. 6. Using an immersion blender or working in batches and transferring to a blender, puree the soup.
Return to the pot and add more broth to thin if needed. Season with more salt and pepper if desired.