ASPARAGUS BISQUE

• 3 tablespoons (45 ml) ghee or avocado oil
• 4 small leeks, white and light green parts only, cleaned and sliced crosswise
• 2 teaspoons (10 ml) salt
• 4 bunches asparagus (about 4 pounds (1814 g)), 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.

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Asparagus bisque is a silky spring soup with a bright lime finish that keeps it from tasting heavy. Leeks and asparagus sweat in ghee before a brief simmer in broth and a pinch of cayenne for warmth. Blitzed until smooth and garnished with lime zest, it looks far more effortful than its fifteen minutes on the stove.

Pro Tips

• Snap or cut off the woody asparagus ends before chopping. Tough ends will leave fibrous flecks in the finished bisque no matter how long you blend.
• Sweat the leeks for the full five minutes until they truly soften; this gentle start builds the soup's sweet base without any browning.
• Add the lime juice off the heat, after cooking. Fresh lime cooked too long turns bitter and flat.
• Taste before serving and adjust the cayenne and lime together — the soup should be gently warm and tangy, not spicy.

Frequently Asked Questions

How many servings does this asparagus bisque make?

About 4 to 6 servings, and the whole pot comes together in about 25 minutes including prep.

Can I use frozen asparagus for this soup?

Yes, frozen chopped asparagus works and needs no thawing. Add it straight to the pot and give it a minute or two longer to soften.

Is this bisque AIP-compliant?

Simply omit the cayenne pepper and it fits the AIP protocol as the recipe notes direct.

Can I make the soup ahead of time?

It keeps in the fridge for up to 4 days and reheats gently on the stove. Add the lime juice fresh when you rewarm it for the brightest flavor.

Recipe Card

Stav Kogan

ASPARAGUS BISQUE

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 3 tbsp ghee or avocado oil
• 4 small leeks, white and light green parts only, cleaned and sliced crosswise
• 2 tsp salt
• 4 bunches asparagus (about 4 pounds), woody ends removed, chopped
• 3 cloves garlic, chopped
• 1 quart Veggie-Herb Broth or Chicken Broth
• ¼ tsp cayenne pepper
• ¼ cup fresh lime juice (about 2 limes)
• Strips of lime zest, for garnish (optional)
• Puree the soup in batches in a blender or with an immersion blender until smooth.

Method

 

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. Season to taste with additional cayenne pepper and/or lime juice, if desired, and garnish with strips of lime zest, if using.

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