Cooking in season is my preference, but sometimes inspiration strikes when a beautiful batch of produce is staring back at me in the grocery store. That was the case with some asparagus, which is generally thought of as a spring ingredient. But the stalks I saw looked great, so I picked it up in abundance to make a batch of this Asparagus Bisque.
It uses only a handful of ingredients, but the flavor that comes from so much fiber-rich asparagus doesn’t need much support or hours to build. This soup comes together with about 20 minutes on the stovetop and 2 minutes in the blender. Flag this recipe for next spring, when asparagus is really shining at the market, or keep your eyes peeled for some gorgeous stalks of asparagus to create this Whole30 compatible bisque any time of the year.
- 2 tablespoons ghee
- 1 medium yellow onion, diced
- 1 large russet potato
- 4 cups vegetable broth
- 2 pounds asparagus
- ½ cup canned coconut milk
- ½ lemon, juiced
- 1 ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
Melt ghee in a large pot over medium-high heat. Add diced onion and stir. Cook for about 5 minutes.
While onion is cooking, wash and peel potato. Cut into large chunks.
Add potato to the pot and stir in 1 teaspoon sea salt and 4 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
Remove woody ends of asparagus and cut into 2- to 3-inch pieces. Add to the pot and return to a boil, cooking for another 5 minutes. Remove from heat.
Add soup mixture to the jar of a blender, along with ½ cup canned coconut milk, the juice of half a lemon and ½ teaspoon each of sea salt and cracked black pepper.
Secure the lid on the blend, turn the power on and start pulsing or blending on low. Increase blending speed to high and blend for about 2 minutes, until soup is creamy and smooth.
Taste, adjust seasonings and serve.