Paleo Asparagus Soup
Have you ever seen anything so beautiful? Cured meat atop a sea of green goodness. Just kidding, it looks super gross in this picture, but it tastes really good.
Makes me wanna make this soup again right now—luckily, it's so easy that I could make it again and be eating within 20 minutes.
I used to make cream of asparagus soup using a roux, which is (by definition: wheat flour and butter) not at all paleo-friendly. This version is pretty no-frills. It's tasty enough that I don't miss the roux and the prosciutto garnish totally makes up for the Parmesan that I used to put on top. :)
Asparagus Soup with Prosciutto
Paleo and Whole30-approved
- 2 medium onions, chopped
- 2 cloves garlic, chopped
- 2 bags frozen asparagus (or their fresh equivalent)
- Olive oil
- 2 cups chicken stock (I had some homemade in the freezer, score!)
- Lemon juice
- Salt and pepper
- Optional: cayenne pepper
- Optional (but highly encouraged): prosciutto
Sauté your onions in olive oil for a few minutes until transparent. Then throw in the garlic for a moment. Then add the asparagus and chicken stock and bring to a boil. When the asparagus is cooked, but still bright green, shut the heat off. It doesn't take too long. Food process that mess real well. Throw it back into the pot and add salt, pepper and lemon juice to taste. I usually add some cayenne pepper too, because it makes everything better. When you serve, rip up a piece of prosciutto as a salty garnish for each bowl. EAT.