Cream of Asparagus Soup - To die for!

Cream of Asparagus Soup




24 oz of asparagus (which translates 6 cups of the stems cut into pieces with the stems set aside)

4 tsp of butter or coconut oil

2 onion, halved or sliced

2 leek sliced thin

8 Tbsp. brown rice

8 c chicken stock

2 bay leaves

1 1/3 c coconut milk or milk (optional - it tastes amazing without)

salt and pepper



Remove and discard woody bases of asparagus by bending the asparagus and snapping off. Cut off teh tips and set aside. Chop the stems into small pieces.

Bring a saucepan ot salted water to a boil and drop in the asparagus tips. Cook for 1-2 minutes until bright green and barely tender. Reserve.



Heat the oil or butter over medium heat and add the onion and leek. Cover and cook for 3-4 minutes, stirring frequently, until the onion is soft.

Add the asparagus stems, rice, stock, and bay leaves with two pinches of salt. Bring just to a boil, reduce the heat, cover and simmer for 30-35 minutes or until the rice and vegetables are very soft. Remove the bay leaf.

Allow the soup to cool slightly, then transfer to a blender or food processor and puree until smooth, working in batches if necessary.

Return the soup to the pan and place over a medium-low heat. Stir in the reserved asparagus tips and then the coconut milk or milk. Taste and adjust the seasoning , adding salt, if needed and pepper. Enjoy!



Optional: Grill 12 oz of chicken and place pieces on top with the asparagus tips. 6:53:00 AM by Colette Delete