SERVES 6
INGREDIENTS:
1 pound asparagus
1 to 2 tablespoons ghee or coconut oil
½ onion, peeled and diced
¼ cup chopped celery
1 tablespoon arrowroot, rice flour, or any gluten-free flour dissolved in water
3 cups low-sodium vegetable or chicken broth
salt and pepper, to taste
1 teaspoon dried or 1 tablespoon fresh chopped tarragon
OPTIONAL INGREDIENTS:
1 leek, chopped, white and light green parts only
2 tablespoons full-fat coconut milk
PREPARATION:
1. Cut off asparagus tips and reserve. Discard tough ends (the last two inches) and chop remaining stems into 2-inch segments.
2. In medium-sized soup pot, heat ghee or oil. Sauté onions, celery, leeks, and asparagus stems over medium heat for about 5 minutes.
3. Add arrowroot and stir until well blended. Stir continuously for about 1 minute more.
4. Transfer vegetable mixture to a blender. Add about 1 cup stock (enough to help mixture blend easily). Blend well and transfer back to pot.
5. Add remaining stock to pot gradually, stirring out any lumps. Bring soup to a boil, then reduce heat and simmer until the soup is smooth and thickened, 30 to 40 minutes. Stir frequently.
6. Add coconut milk, if desired, for a creamy consistency. Add salt and pepper to taste.
7. Add asparagus tips to soup and simmer 5 to 10 minutes. Add tarragon for flavor and garnish with a sprig of fresh tarragon if desired.
8. Serve warm.
NUTRITIONAL INFORMATION PER SERVING: 80.0 calories, 3.0g protein, 10.0g carbohydrates, 2.0g fiber, 0.0g sugar, 4.0g fat, 1.0g saturated fat, 0.0mg cholesterol, 84.0mg sodium