I’m having a Spring Fling with Asparagus. In fact, I just finished a bowl of this cold, leftover soup. It is unbelievably satisfying. Happy belly, for sure.
½ Tbsp ghee or coconut oil
2 large shallots, chopped (about ½ cup)
2 celery stalks, thinly sliced
2 garlic cloves, chopped
½ pound asparagus, tough bottoms trimmed, chopped
1 cup peas, frozen or fresh
3 cups water
1 Tbsp fresh tarragon, chopped
½ tsp high quality salt
½ Tbsp lemon juice
Heat ghee or coconut oil in a saucepan over medium heat. Add shallots and celery. Cook, stirring frequently, for 5-7 minutes until vegetables soften.
Add garlic, cook for 1 minutes, stirring constantly. Add water, asparagus and peas. Bring to a boil. Reduce heat and simmer until asparagus is very tender, about 10 minutes. Add tarragon.
Transfer to a high speed blender and puree. Pour back into the pot, add salt and lemon as you warm gently.
Serve with a dollop of lemon “cream” and a sprig of tarragon.