1leek, thinly sliced(only the white and light green parts)
2stalkscelery(chopped)
2mediumgarlic cloves(mined)
1smallwhite-skinned, unpeeled, chopped potato
4-5cupschicken broth
1lbsasparagus(chopped into 1 inch pieces)
1/4cupfresh 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.