By Lisa Wells
of Cook Eat Paleo
I love making quick and easy blender soups
. When you’re cooking gluten-free, using pureed vegetables to thicken the soup is a great trick. And, I think it gives the soup more flavor. Using a high-speed blender like the Blendtec
makes the soup velvety smooth. You won’t miss the flour from traditional roux-based soups. Asparagus is my favorite spring vegetable. The flavor blends wonderfully with the shallots and ghee. I like to use ghee, which is butter with the milk solids removed, but regular butter will work just as well. This is a fantastic soup for a starter or light lunch, and a perfect use for fresh spring asparagus.
EASY GLUTEN-FREE ASPARAGUS SOUP
Yield: 2 - 4 servings INGREDIENTS 1 pound asparagus, trimmed 1 small shallot, chopped 1 tablespoon ghee or butter 2 cups chicken stock salt & pepper, to taste INSTRUCTIONS
- Cook shallots in ghee or butter with a pinch of salt until soft, about 5 minutes.
- Add asparagus and chicken stock. Bring to a boil, reduce heat and simmer 5 minutes.
- Carefully add to Blendtec blender and process on soup setting. Season to taste with salt and pepper.
Lisa Wells is the author of Cook Eat Paleo
, where she shares quick and easy gluten-free, grain-free recipes made with real whole food ingredients. Follow Lisa on Pinterest
, and Twitter