I can hardly wait to get my hands on some fresh Michigan asparagus! It will be another month yet until we see local asparagus, but it is popping up at our markets from warmer locations, and after a long season of squash and winter greens…we are longing for some fresh spring produce!
Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.
- ¼ cup friendly fat to cook in (butter, coconut oil, lard)
- 2 onions, coarsely chopped
- 3 cloves of garlic, coarsely chopped
- 1 ½ - 2 quarts chicken bone broth (depending on how you want your soup consistency to be)
- 4-5 small/medium potatoes, coarsely chopped
- 2 bunches asparagus, hard ends discarded, coarsely chopped
- ⅛ tsp cayenne pepper (optional but a little heat is so good!)
- Sea salt/pepper to taste
- Garnish with sour cream or a splash of coconut milk (optional)
- Saute the onions in the friendly fat over medium high heat for about 5-10 minutes with a couple pinches of salt to bring out their juices and sweeten.
- Add the garlic and cook for a minute.
- Add the broth, potatoes, and asparagus and bring to a boil.
- Reduce to a simmer for 10-15 minutes or until the asparagus and potatoes are cooked through.
- Use an immersion blender or regular blender to puree the soup smooth. Add the cayenne and salt/pepper to taste.
- Garnish with sour cream or coconut milk if you wish.
- This makes about 3 quarts of soup - Packs up great in the school lunch thermos or travel CrockPot too!