This is the recipe for the website’s header photo, and I thought that it was time to share the recipe.
Its origin dates back about five years, when I was a part of an online “Tea” group, and we had a spring recipe exchange. I had recently discovered the Plant Paradox and wanted to create a recipe that would be compliant. I tweaked this recipe to work in a crockpot because asparagus is notoriously known for being stingy, and I wanted it to cook down as much as possible, and yet retain all of its moisture.
Serve warm or cold; either tastes equally good. Store leftovers in the fridge, or in pint-size mason jars to freeze for later enjoyment.
One last note: because Asparagus is notorious for being stringy, this soup’s overall texture truly benefits from a high-powered blender such as a Vitamix for an ultra-silky texture and mouthfeel.
- Servings: 6-8
- Prep & Cook time: 4-5 hours
- Difficulty: easy
- 1-2 shallots
- 1 tablespoon minced garlic
- 2 pounds asparagus
- 1 14-oz. can coconut milk
- 2 teaspoons coarse sea salt, plus more to taste
- ground black pepper, to taste
- 4 cups chicken broth
- 1 cup diced pancetta, divided
Ingredients:
Directions:
- Chop the shallots. Remove ends from asparagus and chop into 1-inch pieces. Reserve about ½ cup of the spear ends for garnish.
- Add shallots, garlic, asparagus, chicken broth, and half of the pancetta to the crockpot. Set crockpot to high and cook for 4–5 hours, or until the asparagus is very soft.
- Transfer the soup to a food processor, or using an immersion blender, process until completely smooth, with no chunks.
- In a medium-sized frying pan, sauté pancetta on low/medium heat for 5 minutes; set aside.
- Pour into soup bowls and sprinkle with ground pepper and pancetta.
