Roasted Garlic and Asparagus Soup

Prep Time10

Cook Time25

Total Time35

Servings: servings

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

2 lb asparagus
8-10 cloves garlic
2 Tb melted coconut oil or ghee, avocado oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 c beef broth
1 c coconut milk full-fat, canned

For Serving

4 slices beef or turkey bacon diced and browned (optional)

Instructions

To begin, preheat your oven to 400 degrees.
Line a baking sheet (or two) with parchment paper and set it aside for now.
Trim the woody ends off of your asparagus spears, then cut them all in half. You don’t have to do this, but it makes it much easier later.
Place the asparagus in a mixing bowl.
You’ll need most of a head of garlic. I use about 8 – 10 cloves. You can use less if you prefer. Peel the cloves and crush them. Add the garlic to the mixing bowl.
Drizzle in the melted coconut oil. You could also use melted ghee or avocado oil. Sprinkle with the salt and pepper and toss them to coat.
Arrange the asparagus and garlic on your baking sheet. If the pan is crowded, use two of them.
Bake these for about 15 – 20 minutes, or until the asparagus is tender.
Be sure to keep an eye on the garlic, though. If it begins to look like it is going to burn, remove it and continue roasting the asparagus. Burned garlic is extremely bitter.
While the asparagus and garlic are roasting, cook a few diced slices of turkey or beef bacon in your Dutch oven or soup pot. (Add a little butter if needed, as these bacon varieties tend to be rather lean.)
Cook these until they are golden and crispy, then scoop the bits out to a plate that is lined with paper towels.
Wipe or pour out the bacon drippings from the Dutch oven.
When your asparagus and garlic are roasted, place them in your Dutch oven. Add in some beef broth.
Purée the soup in a blender until smooth. This is why I tell you to cut the asparagus spears in half. It makes blending them easier than trying to fit full sized pieces in there.
Blend the soup in batches until it is all smooth and return it all to the Dutch oven.
Add in the coconut milk and heat the soup up until it is nice and toasty warm.
Add additional salt and pepper, if needed.
Serve your soup with some browned bacon sprinkled on top.

See This Recipe:

https://cosmopolitancornbread.com/asparagus-soup/

Equipment Used

Nutrition