Asparagus & Crab Soup

First Do No Harm

Asparagus and Crab Soup

Ingredients (all organic if possible):

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 (or 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
Crab legs
Salt and pepper to taste. Celtic Sea Salt® Brand of course.

Garnish Options:
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 and shred.

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.

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