Cream of Asparagus Soup

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Cream of Asparagus Soup

Cream of Asparagus Soup

Copyright 2015 by Jacqueline Peppard, all rights reserved

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Asparagus is a great spring detoxifier for a number of reasons. Its sulfurous amino acids bind to toxins and transport them out of the body, and its anti-oxidant properties (glutathione) assist with liver and kidney function.

A natural diuretic, so make sure you drink plenty of water, especially if you are having dehydration problems. A good source of vitamin A and K known to thin blood, but keep in mind, vitamins A and K are fat soluble. Meaning if you are not eating them with some form of fat, your body will not be able to utilize those nutrients along with many of the minerals. This soup contains plenty of healthy fat, so not to worry.

Be aware that the Vitamin A is in it’s carotenoid form and needs conversion into retinol before we humans can utilize it. John Masterjohn’s article describes how the conversion process is impacted and some of us can convert easier than others. Same with vitamin K – it needs conversion from K1 to K2. Both are necessary, but the K2 that builds bones and teeth, needs conversion first from K1. Dr. Lin’s article provides a great summary of the Vitamin K group and their functions.

Great for our digestive system, as it is high in fiber and in particular, contains a pre-biotic known as inulin (soluble fiber), which feeds the beneficial bacteria in our lower gut.

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Ingredients

2 lbs asparagus cut into about 2-inch lengths

2 onions chopped

1 celery heart chopped

3 TBS butter

4 cups chicken broth

1 cup cream

Salt and pepper to taste

Directions

Like what you see? The full recipe is now only available in my New Era Healthy Eating Cookbook. Here is the link to check out the cookbookHad you been an early subscriber, you would have received this recipe long ago when I was first developing it.  Sign up and then you never miss out on exclusive recipes delivered directly to your email box, or private Q&A’s, giveaways, blog post notices, and more! There is no cost to join.

Tip: This will last a week in the fridge. If you are making in advance, wait until you are ready to eat before adding cream. Cream is highly perishable and waiting to add will keep the taste fresher. If reheating by the bowl, I stir in about 2 TBS cream to each bowl. You may wish to add more or less.

Variations:

To make a heartier soup, I add 4 sliced chicken breasts to the broth and cook until done, before adding the pureed mixture back in. It is a great way to use up leftover chicken or turkey.

If using cream, substitute sour cream for cream – I love it this way and use the live cultured brand made by Wallaby.

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