ASPARAGUS BISQUE

YIELD: 4 to 6 servings | PREP TIME: 10 minutes | STOVETOP: 15 minutes

• 3 tablespoons ghee or avocado oil
• 4 small leeks, white and light green parts only, cleaned and sliced crosswise
• 2 teaspoons salt
• 4 bunches asparagus (about 4 pounds), woody ends removed, chopped
• 3 cloves garlic, chopped
• 1 quart Veggie-Herb Broth or Chicken Broth
• ¼ teaspoon cayenne pepper
• ¼ cup fresh lime juice (about 2 limes)
• Strips of lime zest, for garnish (optional)

1. Heat the ghee in a large pot over medium heat.
2. When the ghee is melted, add the leeks and salt and sweat for 5 minutes, or until the leeks begin to soften.
3. Add the asparagus and garlic and cook for another 5 minutes.
4. Add the broth and cayenne pepper and cook until the asparagus is soft, 3 to 4 minutes.
5. Stir in the lime juice.
6. Puree the soup in batches in a blender or with an immersion blender until smooth.
7. Season to taste with additional cayenne pepper and/or lime juice, if desired, and garnish with strips of lime zest, if using.

AIP Modification: Omit the cayenne pepper.