Rustic Asparagus Ends Soup

INGREDIENTS

-25-60 asparagus ends

-1 tbsp coconut or olive oil

-1 yellow onion, chopped

-2 medium red potatoes, chopped, unpeeled

-1/2 lemon, juiced

-1/4 cup cream

-Florida Pure Lime Infused Sea Salt and black pepper to taste

INSTRUCTIONS

1. In a large pot, place the asparagus ends and cover with water to about an inch over the asparagus.

2. Bring water to a boil and cook the asparagus for about 30-40 minutes until soft.

3. Blend the asparagus and liquid in small batches and pass through a sieve to remove fibrous pulp.

4. Heat oil in large pot and add the onion and potatoes; cook on high heat for about 10 minutes until the vegetables are browned and starting to soften.

5. Add the reserved asparagus stock and simmer on medium heat for 20-30 minutes until potatoes are fork tender.

6. Blend everything together in batches until smooth and creamy.

7. Stir in lemon juice, cream, sea salt, and pepper; serve.

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