Asparagus soup (parsakeitto)

"During the asparagus season, members are requested not to relieve themselves in the hat stand.”

                     - sign at a British men's club

Image courtesy of Paul / FreeDigitalPhotos.net

The spring is almost over, but I still see asparagus in the stores so it’s not too late to make some asparagus soup!

This is something I miss from home, so I adapted an old Finnish recipe to be dairy free and use bone broth. 

Ingredients:

• One bunch of asparagus (about a pound)
• 2 cups of bone broth
• 2 shallots, chopped
• 1 clove of garlic, crushed
• 2 tbsp butter
• 1 cup full fat coconut milk
• 2 tsp lemon juice
• Salt & pepper

Directions

1. Remove the tough ends of asparagus, cut off the tips for later use and cut up the spears. 
2. In a large pot, heat up the butter and cook the shallots for a few minutes. 
3. Add the asparagus and broth, bring to a boil and cook for 10 minutes. 
4. If you want to be fancy, save some of the feathery tips of asparagus for garnish later.
5. Remove the soup from heat and puree with an immersion blender or food processor.
6. Add the coconut milk, salt & pepper and lemon juice. 
7. Heat and enjoy!