Asparagus is very low on the glycemic index and a great source of vitamin K and iron. I typically eat asparagus one of two ways: sautéed with shallots or wrapped in prosciutto (or bacon) and roasted. Both excellent choices don’t get me wrong… then my mother-in-law made a delicious batch of cream of asparagus soup that inspired this Whole 30 creation.
Paleo and Whole 30 asparagus soup
Ingredients:
1 tbl. ghee
1 sweet onion, diced
2 pounds asparagus spears, woody ends removed, spears cut into 1 inch pieces
3 cloves garlic, minced
1 quart organic low sodium chicken or vegetable broth
Kosher salt
Pepper
Method:
Melt ghee in a pot over medium heat. Add onion, season with a little salt and sauté for 5 minutes. Add garlic and sauté another 2 minutes. Add the asparagus and sauté for 2 minutes. Add the broth and simmer until asparagus is tender. Use an immersion blender or transfer soup to your blender and blend until smooth. Season to taste with salt and pepper.
