Asparagus Soup With Salt and Pepper Pepitas
Author: 
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2 lbs. asparagus
  • 1 medium white or yellow onion
  • 2 cloves minced garlic
  • 2 tsp salt (for soup)
  • ½ tsp pepper (for soup)
  • 1 cup grass-fed heavy whipping cream (can sub full-fat coconut milk)
  • 2 Tbsp grass-fed butter (can sub olive oil, avocado oil or virgin coconut oil)
  • 4 cups chicken bone broth (can sub vegetable broth)
  • ⅓ cup raw pepitas
  • 2 Tbsp olive, avocado or coconut oil (for toasting pepitas)
  • ½ tsp salt (for pepitas)
  • ¼ tsp pepper (for pepitas)
  • Option Garnish: fresh dill, tarragon or a drizzle of heavy whipping cream
Instructions
  1. Chop onion, garlic, and asparagus.
  2. Add butter or fat of choice to a large pot. Allow to heat up slightly. Add chopped onion and sauté on medium heat until they become translucent.
  3. Add garlic and continue to sauté with onion until fragrant.
  4. Add asparagus and sauté for 3-5 min. You want the asparagus to soften.
  5. Add chicken bone broth or vegetable broth.
  6. Add salt and pepper.
  7. Simmer for 30 min.
  8. Add heavy whipping cream and stir.
  9. Allow to cool slightly and then either use an immersion blender or regular blender to blend until creamy. If you prefer a thicker, more textural soup an immersion blender works great. If you prefer a completely smooth soup (my favorite) I recommend using a regular blender.
  10. To make the salt and pepper pepitas add oil of choice to a small pot along with pepitas, salt, and pepper. Slowly toast over low heat.
  11. To serve top with optional garnish and salt and pepper pepitas.
Notes
This soup can be made vegetarian, and or dairy-free with the ingredient substitutions in the instructions.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/asparagus-soup-with-salt-and-pepper-pepitas/