Paleo Cream of asparagus soup

By ROBandSEAN

I garnished mine with a drizzle of olive oil, a drizzle of coconut milk, kale microgreens, proscuitto crisps, and a little crushed red pepper.

Ingredients

• 2 tbsp. olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1/4 tsp. crushed red pepper flakes (optional)
• 2 bunches of asparagus
• 32oz broth (chicken or vegetable broth)
• salt and pepper, to taste
• 1/4 cup full-fat coconut milk
• 1 tbsp. ghee
• FOR SERVING (OPTIONAL)
• 4-6 slices of prosciutto
• Olive oil for drizzling
• full fat coconut milk, to drizzle
• kale microgreens
• crushed red pepper flake

Preparation

Step 1

Heat 2 tbsp. olive oil over medium-high heat in a pot. When hot, add in the diced onion and garlic. Season with salt and pepper and saute until onions are tender, about 5 minutes.
Remove the woody ends from the asparagus (the bottom inch) and discard. Cut Asparagus into 2 inch chunks.
Add asparagus to the pot and saute for about 2 minutes.
Pour in the broth and season once more with a little salt and pepper. Bring to a boil, then reduce heat to a simmer and cover. Cook until asparagus is extremely tender, about 10-15 minutes.
When asparagus is very tender, using an immersion blender blend soup until smooth. (if you don't have an immersion blender, you can carefully do this in batches in a regular blender).
Add in the ghee and the coconut milk. Stir to combine.
Taste and add salt and pepper, if needed.
You can either serve as is, or you can serve with prosciutto crisps like I did.
FOR THE PROSCIUTTO CRISPS
Preheat oven to 400 degrees. Place proscuitto on a wire rack over a baking sheet. Place in the oven, and bake until crisp, 5 to 10 minutes.