I invented a new soup! I had wanted to make The Domestic Man’s asparagus with bearnaise sauce, but it occurred to me that bearnaise wouldn’t keep very well for leftovers and perhaps it would be a recipe better left for when I have guests (if anyone wants to come over… you know, so I have an excuse to make this recipe!) I still liked the idea of cream + tarragon + asparagus, and I still had some of a bag of orange tarragon spice from World Spice Merchants, my favorite spice store ever (with the exception of the The Spice Lady at our local market in Ukraine, whose spice blends and all-around loveliness go unmatched), so I threw together a bunch of veggies I had in my fridge and prayed to the cooking gods for good fortune. Luckily, it worked! So I thought I’d share this soup with you guys. I’m trying to go easy on the sugar in preparation for my sister’s wedding, but a splash or three of dry white wine would probably kick this soup up a notch, as well. I also made some Chebe cheese rolls from a mix. Usually I never use mixes, but I had this box lying around the house and decided to try it. They were delish, approved by the resident non-glutards in the house, and they are tapioca flour-based, so if any of you are toying with resistant starch: this stuff.

Creamy Asparagus-Tarragon Soup
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  1. 1 large onion, chopped
  2. 2 cups celery, chopped
  3. 5 garlic cloves, smashed
  4. 8 cups asparagus, chopped
  5. 2 tablespoons coconut oil
  6. 2 tablespoons World Spice Merchants orange tarragon spice blend (plain fresh or dried tarragon would work as well)
  7. 1 tablespoon salt
  8. 1 teaspoon ground black pepper
  9. 2 quarts beef or chicken bone broth
  10. 1 can full-fat coconut milk
  1. Preheat oven to 400 F/200 C. Put the onion, celery, garlic, and asparagus into a large bowl.
  2. Melt the coconut oil in a small bowl, and mix in the spices, salt and pepper. Pour the oil over the vegetables and stir to coat.
  3. Pour the veggies into a shallow pan. (I also threw in a third of a celery root and a tiny golden beet I had in the veggie drawer.)
  4. Roast for 20 minutes, stirring halfway.
  5. Pour the bone broth into a large soup pot. Add the roasted veggies and bring to a gentle boil, then turn down the heat, cover, and let it simmer for 10 minutes.
  6. Take the pot off the heat and pour in the coconut milk. (It’s okay if it is separated; the heat will melt the cream.) Use an immersion blender to puree the soup. Taste and add more salt, if desired. Serve hot. If you do dairy, serve with a dollop of sour cream.
Adapted from The Domestic Man
Adapted from The Domestic Man
Flourish Fundamentals https://www.flourishfundamentals.com/