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Creamy Asparagus Soup

Asparagus is coming into season which makes it more affordable! Try this easy recipe!

2 tablespoons ghee
1 med/large shallot, chopped
1 pound fresh or frozen Asparagus trimmed/coarsely chopped
1 large potato peeled and cubed
4 cups chicken bone-broth
1 pinch crushed red pepper
1 wedge lemon, juiced
1 can organic coconut cream or 1/2 cup heavy cream
Sea salt and white pepper to taste
In a medium sauce pot, saute shallots in ghee until soft.
Add asparagus, potatoes, broth, lemon and pinch of crushed red pepper.
Cover and bring to a simmer for about 10 minutes or until potatoes are soft.
Working in small batches, blend/puree cooked soup until smooth.
Return pureed soup to the pot/stove. Add coconut cream and season to taste with salt and pepper.
Enjoy immediately.
Will keep for 3-4 days in the fridge or up to 3 months in the freezer.

Group Class Programming for Friday, March 23, 2018:

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