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.