Serves 4
This gorgeous pale green soup has spring written all over it. It’s creamy and delicately flavored and topped with ribbons of prosciutto. If you’re not a fan of tarragon—or can’t find it—fresh basil makes a good substitute.
Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes
Heat the coconut oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes.
Meanwhile, cut the tips off the asparagus and set aside. Cut the asparagus stalks into 1-inch pieces, discarding any woody ends. Add the stalk pieces, broth, and tarragon to the onion and bring to a boil. Reduce the heat to low and cook for 15 minutes. Place the asparagus tips in a metal steamer and lower into the broth mixture. Cook, uncovered, just until tender, about 4 minutes. Carefully remove the strainer and run the tips under cold water; set aside. Remove the pot from the heat and stir in the coconut milk and lemon juice.
Carefully transfer the soup in batches to a blender, in batches if necessary, and let cool briefly; pulse a few times, then blend until smooth. (Or use an immersion blender to blend the soup directly in the pot.) Season with salt and pepper. Top servings with the asparagus tips and prosciutto ribbons.
TIPS Canned coconut milk separates in the can with the cream rising to the top. Be sure to whisk the coconut milk well before measuring.
Serve this velvety soup with perfectly cooked chicken breasts: Lightly pound 4 boneless, skinless chicken breasts chicken (about 6 ounces each) to ¼-inch thickness with a meat mallet. Sprinkle the chicken with salt and coarsely ground black pepper. Heat 2 tablespoons extra-virgin olive oil in a large heavy skillet over medium-high heat. Reduce the heat to medium and add the chicken. Cook until the internal temperature is 165°F, turning once, 5 to 6 minutes.