ASPARAGUS SOUP

By seamline

Ingredients

• 8 cups vegetable or chicken broth
• 2 Tablespoons olive oil
• 4 shallots, chopped (about 1 cup)
• 2 leeks, white part only, chopped
• 1 Tablespoon garlic, minced
• 3 lbs fresh asparagus (3 bunches), chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon white pepper
• fresh dill and coconut cream, for garnish

Details

Adapted from realhealthyrecipes.com

Preparation

Step 1

1. In a soup pot, place the broth over low heat.

2. In a large skillet, place the olive oil over med-high heat. Add the shallots and leeks, cook stirring often for about 5 minutes, until tender. Add the garlic and continue to cook while you prepare the asparagus.

3. Wash the asparagus, chop off and discard the woody end of the stalks. Chop the remainder of the asparagus into 2-inch pieces. Add to the skillet, along with the salt and white pepper, and mix well. Continue to cook for another 8 minutes, until quite tender.

4. Add the cooked asparagus mixture to the pot of broth. Bring to a boil, then remove from heat and use an immersion blender to blend the mixture until smooth. Return to heat and simmer until you are ready to serve.

5. For garnish, add a spoonful of coconut cream and a sprinkle of fresh dill. Enjoy!