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Asparagus-Celery Soup

Course: Appetizer, Main Course, Side Dish, Soup

Ingredients

  • 2 tbsp coconut oil
  • 1 leek, thinly sliced (only the white and light green parts)
  • 2 stalks celery (chopped)
  • 2 medium garlic cloves (mined)
  • 1 small white-skinned, unpeeled, chopped potato
  • 4-5 cups chicken broth
  • 1 lbs asparagus (chopped into 1 inch pieces)
  • 1/4 cup fresh basil leaves
  • salt and pepper to taste

Instructions

  • Melt coconut oil in a large pan cook leek and celery until tender (2-3 minutes).
  • Stir in garlic, cook for 1 minute.
  • Add potato, and 3 cup of broth. Bring to a boil, cover, reduce heat to medium fro 10 minutes.
  • Add asparagus, and cook for 3-5 minutes.
  • Add salt and pepper to taste.
  • Transfer to a food processor (I like the Vitamix), add the basil, and puree.
    Do it in batches, adding the remaining broth to desired consistency, and salt and pepper to taste.