Asparagus soup with poached eggs & crispy turkey bacon

Bacon, turkey, thinly sliced	2 ounces
Butter, unsalted	2 tablespoons
Onion, yellow, chopped	1
Garlic, minced	2 cloves
Wine, dry white	¼ cup
Chicken broth	3 cups
Asparagus, trimmed, cut into ½-inch pieces	2 bunches
Cream, heavy	2 tablespoons
Salt
Pepper, freshly ground
Vinegar, white	1 teaspoon
Eggs	4

1. Lay the bacon slices in a Dutch oven, and cook over medium-high heat, turning with tongs, until crispy, about 7 minutes. 
2. Transfer to paper towels; let cool, and then crumble. 
3. Add the butter, onion, and garlic to the same pot, and sauté until translucent, 5 minutes. 
4. Add the wine, bring to a simmer, scraping up any browned bits on the bottom of the pan, and cook for 3 minutes. 
5. Add the broth, and bring to a boil. 
6. Add the asparagus, and cook, uncovered, until tender, about 8 to 10 minutes. 
7. Remove from heat, and let cool slightly. 
8. Working in batches, purée the soup in a blender. 
9. Return to the pot, add the cream, and bring to a boil over medium heat. 
10. Season with salt and pepper, and keep warm over low heat. 
11. In a frying pan, heat 1 inch of water over medium heat. 
12. Add the vinegar, and reduce the heat to keep the water at a gentle simmer. 
13. Break an egg into a small bowl and, using a large spoon, place the egg gently in the water. 
14. Using a tablespoon, occasionally spoon the hot water over the top of the exposed egg. 
15. Cook until the egg is set but the yolk is still runny, about 5 minutes. 
16. Remove the egg with a slotted spoon. 
17. Repeat to poach remaining eggs. 
18. Ladle the soup into bowls, top with the poached eggs and bacon, and serve. 

Yield: 4
Recipe adapted from Williams-Sonoma Soup of the Day by Kate McMillan.