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Asparagus Soup

Asparagus Soup

1 lb asparagus, trimmed and cut into 2-inch pieces
2 medium leeks
4 large shallots
1 tbsp coconut oil
2-3 cloves garlic
2 cups chicken stock or water
1 pinch nutmeg
1 tbsp fresh parsley
1 tbsp tarragon
1 medium lemon, juiced

Preheat oven to 450 degrees. Trim tough ends off of asparagus. Chop leeks, white and plain green part only, and rinse generously. Spread asparagus, leeks, and whole garlic cloves in single layer on roasting pan. Coat with coconut oil and season with sea salt, pepper and tarragon. Roast in oven until vegetables are golden, 15 to 20 minutes. Place half of vegetables in blender with 1 cup stock, blend until smooth. Place in bowl and repeat with remaining vegetables and stock. Taste and adjust salt and pepper if needed. Top with chopped herbs and a squeeze of lemon.

2-3 Servings

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