Cream of Asparagus Soup with Spring Leeks


good sized bunch asparagus, sliced into 1 inch pieces
2 medium sized leeks OR 1 onion
1 T. ghee
3 cups homemade chicken stock
1/2 coconut milk (full fat-canned)
Big pinch nutmeg
1 t. salt
1/2 t. white pepper

Garnish: (optional)
Thinly sliced scallions
Sour Cream
Black sea salt


Slice the leeks in half and wash well between the layers
Slice leeks into 1 inch slices.
Heat soup pot over medium high heat for 2 minutes. Add ghee &
sauté leeks for 10 minutes. Add asparagus and sauté for 5-8 minutes.
Add nutmeg, salt & pepper. Add chicken stock and simmer for 5-8 minutes.
Puree in a blender, adjust seasoning & garnish.