You know the kind of afternoon. You’re standing in front of the fridge wondering…

You know the kind of afternoon. You’re standing in front of the fridge wondering “wth do I make for dinner?” and there’s a package of (insert food item that is one day out from being trash). Well, today, mine was asparagus, so… I made smoky asparagus soup!

1 lb asparagus
1 T ghee
1 T + 2 t olive oil
1 yellow onion, diced
8 cloves garlic, diced
1.5 C chicken bone broth
1 can coconut milk
Sea salt and pepper, to taste
1 t truffle salt
1 t crushed red pepper flakes
2 T pine nuts

Preheat smoker to 180 with lid closed for 15 mins. Snap ends of asparagus off, pull off any nasty bits, rinse under cool water, and pat dry. Drizzle with 1 T olive oil and salt and pepper, to taste. Toss to coat.

Place directly on grill grates, close lid, and cook 30 mins. Remove and chop roughly, set aside.

Sauté onion and garlic in ghee for 4-5 minutes in a large pot. Add asparagus, coconut milk, and broth. Simmer 3 mins and remove from heat. Transfer to a blender or use an immersion blender to purée soup. Return to warm burner until ready to serve.

When ready to serve, divide into bowls, top with remaining olive oil, pine nuts, and sprinkle with truffle salt and crushed red pepper. Serve immediately.

Husband Review: “This is so f**king good”

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