This Asparagus Soup is a wonderful way to celebrate Spring. It’s quick to prepare, tastes delicious and it’s healthy. Serve it warm or cool. I’ve made it with and without the coconut milk and it’s delish both ways. The nutmeg adds a lovely, unexpected flavor. Don’t have white pepper? No worries, use black.

Cream of Asparagus Soup

Serves 4

Prep Time: 10 minutes Cook Time: 30 minutes

Ingredients:

• 2 cloves garlic

• 3/4 teaspoon Redmond’s real salt, Celtic or Himalayan sea salt

• 2 bunches of asparagus, bottom inch removed, then sliced into 1” pieces (about 2 1⁄2 cups)

• 1⁄2 teaspoon nutmeg

• 1⁄2 teaspoon white pepper

• 1 quart vegetable broth (4 cups)

• ½ can organic coconut milk (optional)

• Garlic chives or scallions as garnish(optional)

Method

1. Bring stock to the boil.

2. Add asparagus pieces, lower and simmer 5 minutes, then add 2 garlic cloves and salt. Continue simmering 5 minutes more.

3. Stir in nutmeg and white pepper. Add coconut milk. Simmer another 5 minutes.

4. Purée with hand-held immersion blender or in high-powered blender.

5. Taste and adjust seasonings. Serve with minced scallions on top