Asparagus Bisque
This Asparagus Bisque makes a delicious spring starter for lunch or dinner. The soup is rich, creamy and packs in the green goodness. Plus, it only requires a handful of ingredients.
Servings: 8
Ingredients
- 2 tablespoons ghee (sub olive oil to make it vegan)
- 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
Instructions
- 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.