Spring is time for asparagus, and this Creamy Asparagus Soup is one my favorite easy recipes for those April evenings when there is still a little chill in the air.
Large stock pot
Try to buy everything organic. Here’s why.
1 yellow onion, diced
1 bunch asparagus (about 25-30 stalks)
1 tbsp unrefined virgin coconut oil
1 tsp fresh thyme, roughly chopped
2 tsp fresh lime juice
1/4 cup cashews, soaked for 4 hours
4 cups pure water
Let’s get started.
Wash asparagus well.
If you are serving to others and need a garnish, trim 2″ of asparagus tops for as many garnishes as you’ll need and set aside.
Slice up the rest of the asparagus into tiny disks.
Place coconut oil and onion in large stock pot and heat over medium-high for 7 minutes. Stir occasionally.
Add asparagus (not your garnish) and cook together for 2-3 minutes.
Prepare thyme leaves.
Add to stock pot and stir. Add water to stockpot and bring to a boil.
Reduce heat and simmer 5 minutes. Remove from heat. Place garnish in your hot soup to blanch for 1 minute and remove—set aside. Tongs are great for this.
Transfer soup to blender, add lime juice, salt and cashews —purée until ultra smooth.
Serve hot with fresh cracked pepper and a sprig of blanched asparagus tip.
Also delicious chilled.