1 pound asparagus
1–2 tablespoons ghee or refined coconut oil
1/2 onion, peeled and diced
1 leek, white and light green parts only, chopped (optional)
1/4 cup celery, chopped
1 teaspoon dried tarragon or 1 tablespoon fresh, chopped
3 cups low-sodium vegetable or chicken stock
1 tablespoon arrowroot or rice flour (or any gluten-free flour) dissolved in water
2 tablespoons full-fat coconut milk (optional)
Sea salt and pepper to taste
1. Cut off asparagus tips and reserve. Discard tough ends (the last two inches); chop remaining stems into 2-inch segments.
2. In medium soup pot heat ghee or oil. Sauté onions, leeks, celery, and asparagus stems (not tips) over medium heat for about 5 minutes.
3. Add arrowroot and stir until well blended. Stir continuously for about 1 minute more.
4. Transfer vegetables and flour mixture to a blender. Add about 1 cup stock (enough to help mixture blend easily). Blend well and transfer back to pot.
5. Add remaining stock to pot gradually, stirring out any lumps. Bring soup mixture to a boil, then reduce heat and simmer until the soup is smooth and thickened, about 30 to 40 minutes. Stir frequently.
6. Add coconut milk, if desired, for a creamy consistency. Add salt and pepper to taste.
7. Add asparagus tips to soup and simmer 5 to 10 minutes.
8. Add tarragon for flavor.
9. Serve warm.
EXCERPTED FROM HEALING ADD THROUGH FOOD COOKBOOK (CD-ROM)