MAY 16 & 17, 2019
Oct 30 3:16 PM

Recipe: Light and Creamy Asparagus Soup

Oct 30 3:16 PM
Oct 30 3:16 PM

2 T. macadamia nut oil (or butter)

1 sm. onion, chopped

2 lbs. asparagus (2 bunches)

6 c. chicken stock

12-oz. can white beans, drained

1/3 c. plain Greek yogurt

1-3 pinches cayenne

1 lemon

3-4 slices bacon, chopped

In a large pot warm the oil or butter over medium heat.  Add the chopped onion and sauté for 2 to 3 minutes.  Cut the tops off and reserve for garnish.  Cut the rough ends off the bottom.  Chop the rest of the asparagus into short segments and add to the pot.  Sauté for another 3 to 5 minutes until the asparagus is bright in color and tender.  Add the beans, stock and cayenne to taste.  Simmer for 20 minutes, uncovered.  Using an immersion blender, puree the soup until smooth.  Add the yogurt and puree again.  Salt and pepper to taste and add a squeeze of lemon.  Place in a small skillet over medium heat.  Brown the bacon, then add the asparagus tops to the bacon.  Sauté for 1 to 2 minutes.  Drain and garnish the soup with the bacon and asparagus.  Prep time: 15 minutes; cooking time: 25 minutes.  Yield: 4 to 6 servings.

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