Cream Of Asparagus Soup
Servings
6
Servings
6
Ingredients
  • 1pound asparagus
  • 1-2tablespoons ghee or avocado oil or macadamia nut oil
  • 1/2 onionpeeled and diced
  • 1 leek choppedwhite and light green parts only (optional)
  • 1/4cup celerychopped
  • 1tablespoon arrowroot or rice flour or any gluten-free flourdissolved in water
  • 3cups low-sodium vegetable or bone broth
  • 2tablespoons full-fat coconut milk(optional)
  • Sea salt and pepper to taste
  • 1tablespoon fresh chopped tarragon(or teaspoon dried)
Instructions
  1. Cut off asparagus tips and reserve. Discard tough ends (the last two inches); chop remaining stems into 2-inch segments.
  2. In medium soup pot heat ghee or oil. Sauté onions, leeks, celery and asparagus stems (not tips) over medium heat for about 5 minutes.
  3. Add arrowroot and stir until well blended. Stir continuously for about 1 minute more.
  4. 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.
  5. 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.
  6. Add coconut milk, if desired, for a creamy consistency. Add salt and pepper to taste.
  7. Add asparagus tips to soup and simmer 5 to 10 minutes.
  8. Add tarragon for flavor.
  9. Add meat or tofu if desired to make this a full meal!
  10. Serve warm.
Recipe Notes

 

 

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Cream Of Asparagus Soup
Votes: 2
Rating: 3.5
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Servings
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)
Servings
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)
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Cut off asparagus tips and reserve. Discard tough ends (the last two inches); chop remaining stems into 2-inch segments.
  2. In medium soup pot heat ghee or oil. Sauté onions, leeks, celery and asparagus stems (not tips) over medium heat for about 5 minutes.
  3. Add arrowroot and stir until well blended. Stir continuously for about 1 minute more.
  4. 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.
  5. 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.
  6. Add coconut milk, if desired, for a creamy consistency. Add salt and pepper to taste.
  7. Add asparagus tips to soup and simmer 5 to 10 minutes.
  8. Add tarragon for flavor.
  9. Add meat or tofu if desired to make this a full meal!
  10. Serve warm.
Recipe Notes

 

 

Brain Curcumins
Provides the three major curcumins as the LONGVIDA® preparation, which is very well absorbed. LONGVIDA® helps fight physical fatigue and helps maintain healthy mood and cognitive functioning, while under mental strain. Get 21% OFF with coupon code TANA21 at checkout.