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.

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

In a 5 quart pan, sauté the onion and celery in 3 TBS butter on medium heat until fragrant. Be careful not to brown the butter and vegetables or they will dull the color of your soup. Add the 4 cups chicken broth, cover, and bring to a simmer. Continue to simmer for about 5 additional minutes or until the onion and celery are soft (do this before adding asparagus).

Add the asparagus, cover, and simmer an additional 5 minutes. The asparagus should be bright green and al dente. Remove from heat and uncover. Do not over cook the asparagus or it will lose its appealing bright green color. Prepare your food processor or blender for use, a large bowl, and a spatula while the asparagus is cooking.

This is where you want to move quickly, because your asparagus will continue to cook until you start pureeing it. In batches, remove vegetable mixture with a slotted spoon, puree, and set aside in a separate bowl as completed.

When done, return puree to broth in pot, salt and pepper to taste, combine thoroughly, and reheat at medium, stirring occasionally. This won’t take long, so don’t walk away and forget.

Note: If you are dairy intolerant, the recipe ends here. It tastes great without cow’s cream or you may wish to add a 1 cup of coconut milk to replace the dairy cream.

Once the mixture starts to reheat, stir in 1 cup cream. Do not boil or the cream will curdle and/or burn to the bottom of the pan.

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.

Substitute sour cream for cream – I love it this way and use the live cultured brand made by Wallaby.

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