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Ingredients
- 1 tbsp Coconut oil olive oil, animal fat or grass fed butter
- 1 onion chopped
- 3 cloves garlic, chopped
- 2 lbs asparagus, chopped
- 1 quart bone or vegetable broth
- Salt and pepper to taste
- 1 tsp chives chopped for garnish
Ingredients
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Instructions
- Sauté onion and garlic in large soup pan.
- Add asparagus and broth.
- Bring to a boil, turn down heat, cover and simmer until asparagus is fork tender, about 8 minutes depending on size of asparagus spears.
- Pour soup into blender and puree until smooth.
- When serving sprinkle with ground pepper and chives.
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