It’s officially Spring, hooray! I’ve gotten into the habit of forgetting about seasons since I’ve lived in San Francisco, but let me tell ya, not this year. We have had an actual winter, meaning LOTS of rain, and while I know we need it- I’m over it. I know that dates on calendars don’t necessarily have much impact on the weather, but it’s nice to know that our rainy season is coming to an end.
To celebrate, I thought I’d share the most Spring-y recipe I could think of from my latest cookbook, Paleo Soups & Stews. This Asparagus Bisque is dead simple to make, and the perfect soup for spring. When asparagus becomes abundant at your market, that’s a good time to make this bisque!
Asparagus Bisque with Cayenne and lime
prep time: 10 minutes
cook time: 15 minutes
yield: 4-6 servings
3 tablespoons ghee or avocado oil
4 small leeks, white and light green parts only, cleaned and sliced.
2 teaspoons salt
4 bunches asparagus (about 4 pounds), chopped (woody ends removed and discarded)
3 garlic cloves, chopped
1 quart vegetable or chicken broth (Veggie-Herb on page 38, Chicken Broth on page 40 in Paleo Soups & Stews)
1/4 teaspoon cayenne pepper (omit for AIP)
1/4 fresh lime juice (about 2 limes)
strips of lime zest, for garnish, optional
- Heat the ghee in a large pot over medium heat. When the ghee is melted, add the leeks and salt and sweat for 5 minutes, or until the leeks begin to soften. Add the asparagus and garlic and cook for another 5 minutes
- Add the broth and cayenne pepper and cook until the asparagus is soft, 3-4 minutes. Stir in the lime juice.
- Puree the soup in batches in a blender of with an immersion blender until smooth. Season to taste with additional cayenne pepper and/or lime juice, if desired.
- Garnish with strips of lime zest, if using.
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