Ingredients:

• 2 pounds fresh asparagus, washed and tough ends removed
• 4 cups vegetable stock or broth
• 1 cup minced shallots or leeks (white only)
• 3 garlic cloves, finely minced
• 1 tbs dry white wine
• 1/2 teaspoon sea salt
• 1/4 cup coconut milk

Directions:

• Drop the tough ends of the asparagus into the simmering broth.
• While simmering, cut the buds from the asparagus spears to use as garnish
• Cut the remainder of the spear into 1-inch pieces.
• Water-sauté the onion and garlic together until they are transparent.
• Do not brown or caramelize the onions, let the onion flavor overpower the asparagus.
• Lift the tough ends of the asparagus from the broth using a slotted spoon and cool.
• Drop the asparagus buds into the broth and let them cook for 1 minute.
• Pull the buds out with a slotted spoon and spread them on a cool plate.
• The asparagus color should be bright green.
• Add the tender asparagus pieces and the wine to the stock and allow to simmer until the asparagus is tender.
• Add the onion-garlic mixture to the soup pot.
• Using an immersion blender, puree the soup.
• Add the cream and blend some more.
• Mix salt and pepper. Taste and make necessary adjustments.
• Ladle the soup into warm cups or bowls and garnish with the asparagus buds.
  

Notes:

• Store in refrigerator and to heat, warm slowly and carefully so the cream doesn't separate. 

Credits:

Anthony Williams / Medical Medium