Cream Of Asparagus Soup

Nutrition Facts
Cream Of Asparagus Soup
Serving Size
 
2 g
Amount per Serving
Calories
58
% Daily Value*
Fat
 
2.3
g
4
%
Saturated Fat
 
1.4
g
9
%
Cholesterol
 
5
mg
2
%
Sodium
 
79
mg
3
%
Carbohydrates
 
8.2
g
3
%
Fiber
 
2.7
g
11
%
Sugar
 
4
g
4
%
Protein
 
2.6
g
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 6

Ingredients:

  • 1 pound asparagus
  • 1-2 tablespoons ghee or avocado oil or macadamia nut oil
  • 1/2 onion peeled and diced
  • 1 leek chopped white and light green parts only (optional)
  • 1/4 cup celery chopped
  • 1 tablespoon arrowroot or rice flour or any gluten-free flour dissolved in water
  • 3 cups low-sodium vegetable or bone broth
  • 2 tablespoons full-fat coconut milk (optional)
  • Sea salt and pepper to taste
  • 1 tablespoon fresh chopped tarragon (or teaspoon dried)

Directions:

  • Cut off asparagus tips and reserve. Discard tough ends (the last two inches); chop remaining stems into 2-inch segments.
  • In medium soup pot heat ghee or oil. Sauté onions, leeks, celery and asparagus stems (not tips) over medium heat for about 5 minutes.
  • Add arrowroot and stir until well blended. Stir continuously for about 1 minute more.
  • Transfer vegetables and flour mixture to a blender. Add about 1 cup stock (enough to help mixture blend easily). Blend well and transfer back to pot.
  • Add remaining stock to pot gradually, stirring out any lumps. Bring soup mixture to a boil then reduce heat and simmer until the soup is smooth and thickened, about 30 to 40 minutes. Stir frequently.
  • Add coconut milk, if desired, for a creamy consistency. Add salt and pepper to taste.
  • Add asparagus tips to soup and simmer 5 to 10 minutes.
  • Add tarragon for flavor.
  • Add meat or tofu if desired to make this a full meal!
  • Serve warm.

Notes:

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