For this I fried up a pack of bacon, put the bacon aside, minced some garlic and chopped some spring onions, and let them sizzle in the bacon fat. Then I added a nice handful of asparagus, stirred a little, and prepared a broth (chicken bouillon cubes + a decoction of the waste from the garlic and spring onions). The vegetables were added to the broth, and the mixture simmered for about 20 min. The soup was blended with a hand mixer, and a last touch of pepper and lemon juice added to taste. Garnish with crispy bacon strips. Enjoy!
You can add other green vegetables with the garlic and spring onion – regular onions, celery, fennel, leeks etc. And do add some herbs! Flat leaf parsley is a good choice.