Ingredients
Ingredients:
- 8 cups chicken broth
- 1 Tsp tarragon
- 3 Pounds thin asparagus
- 4 Tbs Coconut oil
- 1/2 Tsp black pepper
- 1 Tsp Pink Himalayan Salt
Instructions
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Gather the asparagus and place on a cutting board
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Cut off the bottom part of each stalk of asparagus, and wash thoroughly
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Chop up the rest of the asparagus leaving half of the flower end tips whole
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Use a large deep skillet and put coconut oil on the bottom of the pan
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Put on medium-high heat
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Let heat up and place the asparagus and tarragon spice and cook on high tossing every minute or so
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After ten minutes, remove half of the flower ends and put in a bowl on the side
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Pour chicken stock in the pot
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Add salt and pepper
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Bring to a boil
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Reduce heat to low until asparagus looks soft, about ten minutes
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Using an immersion blender, blend soup to a creamy texture
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Serve individual bowls with a few pieces of Asparagus on top and perhaps a fresh green leaf for decorative purposes
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Cooking time: 40 minutes
