Nutrition experts extol the virtues of vegetables and seasonal eating more and more. Here’s a simple way to incorporate Asparagus and a literal stash of vitamins and minerals including a source of fiber, folate, vitamins A, C, E and K, as well as chromium. Vitamin B rich foods aid in regulating blood sugar levels. If the soup is made with real bone broth it will make it a beneficial food for bone health, colon health, and a boost to the immune system.
1 pound of Asparagus
6 Cups Chicken Broth (real bone broth is best)
1/2 Cup finely chopped onion
1/2 Cup chopped celery
3 Tablespoons of butter
3 Tablespoons of flour
1/2 Cup of cream
salt, pepper to taste
1 chopped hard boiled egg (optional)
Wash and remove Asparagus Tips from Asparagus.
Simmer the tips, covered until they are tender in a small amount of water, about 3-5 minutes.
Cut the Asparagus stalks into 1-2 inch pieces and place them in a large saucepan with the broth, onion, and celery covered for about 30 minutes. Strain the veggies and broth through a sieve.
In a medium saucepan or double boiler, slowly melt the butter. Stir in the flour until blended. Then slowly stir in 1/2 Cup of cream. Slowly mix in the Asparagus stock and continue heating the soup. Add the asparagus tips. Season with salt, pepper, paprika and garnish with one chopped hard-cooked egg. (optional)
Blend the asparagus stalks, onion, and celery and a portion of the Asparagus stock until smooth in a blender and use it as the Asparagus stock in the soup base. This makes a thicker soup.