A creamy but dairy-free soup that's Paleo, Whole30 and can easily be made AIP-compliant.
- 2 tbs Butter Ghee, or Coconut Oil
- 1.5 oz Pancetta diced (bacon for AIP)
- 1 Onion diced
- 12 oz Asparagus cut into small pieces
- 2 cups Chicken Stock
- 1 tsp Fresh Parsley chopped
- 2 tbs Fresh Tarragon chopped
- 1/2 cup Coconut Milk
- 1 tsp Lemon Zest
- 1/4 tsp Salt
- Pepper to taste omit for AIP
In a large pot, melt the butter, ghee, or oil.
Add the onion and pancetta, and cook, stirring occasionally, until the onion is translucent, about 6-8 minutes.
Add the asparagus and stir for 1 minute.
Add stock and cover. Simmer on low for 10 minutes or until the asparagus is tender.
Add the parsley, tarragon, coconut milk, lemon zest, salt and pepper.
Using an immersion blender or working in batches and transferring to a blender, puree the soup.
Return to the pot and warm thoroughly. Season with more salt and pepper if desired. Serve garnished with tarragon or parsley.
Make AIP-compliant by replacing the pancetta with bacon and omitting the black pepper.
Make vegetarian by omitting the pancetta and using vegetable stock instead. Still yummy!
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