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  • Writer's pictureAnita Hippogriff

Bone Broth Asparagus Potato Bisque⁣

The fresh summer flavor of asparagus blends nicely with the rich flavor of the beef bone broth, making a delicious summer soup that is light but satisfying.⁣

Asparagus is a great vegetable source of vitamin K, which is important for bone health and for wound healing.⁣


Ingredients⁣

3 quarts beef or chicken bone broth (I used beef)⁣

1 large yellow onion, chopped finely⁣

2 bunches asparagus, trimmed and roughly chopped⁣

2 large Yukon gold potatoes, finely chopped⁣

salt and pepper⁣

ghee⁣

sour cream for serving⁣

Add 2 tbsp ghee to dutch oven, and melt on medium heat. Add onion and saute until translucent. Add asparagus and saute for another 5 minutes. Add potatoes and mix well. Season with salt and pepper. Add bone broth and bring to a boil. Turn down heat and boil lightly for 15 minutes. Turn off heat and puree until smooth with an immersion blender. Taste and season more if necessary. Serve with a dollop of sour cream. Enjoy!⁣

Note - for a thicker soup, closer to a puree, use less broth.⁣

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