Asparagus Soup
We've made this soup every spring for years. It doesn't have to be served in the spring of course, but it just marks the start of the warm weather for us. It's another good nourishing breakfast soup as well.FREEZING: This soup freezes well. Freeze in individual servings of 1.5 - 2 cups each in a quart-sized Ziploc bag or other freezer containers. Or you can also freeze in a large gallon-sized bag if saving for a family for later. Thaw in the fridge overnight and then reheat, or thaw at the same time as reheating by putting the frozen soup in a saucepan over the stove for about 10 minutes until warm, or in a microwave-safe bowl in the microwave (start by cooking for 1 minute, then break apart and cook at 30 second intervals until warm, stirring in between).MEAL PREP: This is also a good batch cooking/meal prep item because you can cook it in a meal prep session and then eat all week.
Servings: 4 people
Ingredients
- 2 tbsp Coconut Oil or other cooking fat
- 1 slice Bacon, diced
- 1 medium Yellow Onion, diced
- 1 bunch Asparagus, cut into small pieces
- 2 cups Chicken or Beef Stock
- 1 tsp Fresh Parsley, chopped
- 2 tbsp Fresh Tarragon, chopped
- 1/2 cup Coconut Milk or Tigernut Milk
- 1 tsp Lemon Zest
- 1/4 tsp Sea Salt
Instructions
- In a large pot, melt the coconut oil. Add the onion and bacon, and cook, stirring occasionally, until the onion is translucent, about 6-8 minutes.
- Add the asparagus and stir for 1 minute.
- Add stock and cover. Simmer on low for 10 minutes or until the asparagus is tender.
- Add the parsley, tarragon, coconut milk, lemon zest, and sea salt.
- Using an immersion blender or working in batches and transferring to a blender or food processor, puree the soup.
- Return to the pot and warm thoroughly. Season with more salt if desired. You can freeze the soup at this point for later, serve immediately, or keep in the fridge for up to a week. Simply reheat on the stove or in the microwave.
Serve garnished with tarragon or parsley.