Ingredients (all organic if
1 tablespoon Coconut Oil
1 ½ to 2 lbs asparagus (stem ends trimmed)
2 medium leeks, white part only, thinly sliced
1 tablespoon low-sodium soy sauce
Bragg's Liquid Aminos)
2 cans (14oz each) fat-free, reduced sodium chicken broth
1 can Coconut Milk
4 scallions, thinly sliced
½ tsp dried thyme, to taste
Salt and pepper to taste.
Celtic Sea Salt
Thinly sliced scallions
¼ cup sliced almonds (brown and crisp in coconut oil)
Boil up the crab legs
(not too much...when red, they're done). Break them open and get the meat out
In a medium saucepan, melt the
coconut oil, add the leeks and sliced scallions. Sautee till tender stirring
often. Add the broth, thyme, salt, pepper, and bring to a boil.
Add the asparagus to the saucepan and bring back to a boil immediately reducing the heat and simmer
partially covered for about 12 to 15 minutes (the asparagus should be soft), and
remove from heat and let cool slightly.
Puree the soup in a blender until
smooth, pour back into the saucepan, add the coconut milk and the crab meat, and heat thoroughly.
Serve and garnish.
* You CAN substitute canned
asparagus, though fresh, organic, is always the best. Amazingly, canning does not weaken
asparagus' good stuff.