Creamy Asparagus Soup

A few months ago I saw a similar recipe in a magazine or a blog, but when I went to make it I couldn't find it, so here's what I did and we loved it. This soup is very light and would make a great starter or main course.

*1 TBSP. olive oil

*1 TBSP. butter

*1 onion, chopped

*1 clove garlic, sliced

*1 large bunch asparagus

*3 c. white beans, cooked, drained, rinsed (I think that is about 2 cans)

*5 c. chicken (or vegetable) broth

*1/4 tsp. red pepper flakes

*1/4 c. cottage cheese (or cream cheese)

*5 slices bacon

*Parmesan cheese, shredded for garnish

In a soup pot, heat oil and butter over medium-high heat.  Add onion and garlic and sautee for 2-3 minutes to soften.  Cut tough ends off asparagus and cut into 1-inch pieces.  Add to onion mixture and cook another 3-5 minutes.  Add beans, broth, pepper flakes and simmer for 20-30 minutes.  Use your (immersion) blender to puree soup. Add cottage (or cream) cheese and puree or stir well. Cook bacon and crumble to serve on top with Parmesan cheese and fresh ground pepper.  I think the one I had seen used the asparagus tips as a garnish, but I forgot to reserve them and they became part of the soup instead.