Asparagine-Rich Asparagus Soup

Serves 4-5


4 tablespoons of Ghee or Coconut Oil
2 cups chopped yellow onions (about 4 large onions)
1 quarts bone broth
1 pounds asparagus
Himalayan Salt and freshly ground black pepper, to taste


1. Melt the ghee or coconut oil n a large pot over low heat and simmer the onions until very soft and golden, about 25 minutes, stirring often.

2. Add the bone broth and bring to a boil.

3. Meanwhile, trim the tips from the asparagus and put aside.

4. Cut about 1 inch from the ends of the asparagus spears; to remove the tough ends of the spear. Chop the spears into ½ inch pieces and drop into the boiling bone broth, cover, reduce heat, and simmer until the asparagus is very soft, 45 minutes.

4. Pureed the soup in a food processor or hand-held blundered. Return the puree to the pot, add the reserved asparagus tips, and simmer until they are tender but still firm, 5 to 10 minutes. Season the soup with salt and pepper and serve.

Hint: Add extra vegetables into the puree to increase nutrient content, such as leeks or mushrooms!


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