Spring Asparagus Soup
By: Shoshanna Levy
Published: Friday, May 13, 2011 - 6:42pm

Ingredients




2 pounds fresh asparagus, ends removed, and chopped into 1- 2 inch pieces
1 bunch spring onions, chopped
3 cloves garlic, minced
4 cups organic chicken or veggie broth (homemade is best)
1 tablespoon extra virgin coconut oil
Himalayan salt and pepper to taste
2 tablespoons chopped chives
Ground black pepper, to taste

Preparation

1 In a large soup pot on medium heat, saute onion and garlic in coconut oil, adding salt and pepper to taste. 2 Saute until the onion becomes translucent. 3 Add the asparagus to the pot, and cover with the chicken broth. 4 Cover the pot with a lid and boil the asparagus until soft and tender. 5 Transfer the soup to a food processor and process until smooth. 6 Pour into soup bowls and sprinkle with ground pepper and chives.