First Do No Harm

David’s Asparagus Soup

Ingredients (all organic if possible):

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
˝ cup chopped onion
˝ cup chopped celery
˝ cup chicken broth
4 tablespoons Coconut Oil
6 tablespoons flour/arrowroot powder
1 teaspoon Celtic Sea Salt
1 pinch cayenne pepper
1 teaspoon marjoram fresh (1 tablespoon dried)
2 cans coconut milk (13.5 ounces)
1 teaspoon fresh squeezed lemon juice
 

You CAN substitute canned asparagus, though fresh, organic, is always the best. Amazingly, canning does not weaken asparagus' good stuff.

In a large saucepan, combine asparagus, chopped onion, and ˝ cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat immediately, and simmer uncovered until asparagus is tender, about fifteen minutes. Take half this mixture and puree it in a blender. Set aside.

In the same saucepan (with half the above mixture), melt the coconut oil over medium heat. Stir in the flour/arrowroot powder and whisk. Cook, stirring constantly till the mixture turns golden brown. Do not burn. Add the spices. Turn down the heat to low. Stir in the pureed vegetables and the cooked vegetables. Add the lemon juice, and coconut milk, stir frequently, do not boil. When it reaches serving temperature, serve immediately.

(In San Francisco, some of the finer restaurants add a bit of brandy and a few drops of Tabasco® sauce to creamed soups. Go ahead, you deserve it!)

 


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