Recipe Time: Asparagus Soup

INGREDIENTS
1 T butter (or olive oil)
1 small onion chopped
1 shallot chopped 
1 lb. asparagus chopped - 1-inch pieces
30 oz. vegetable or chicken bone broth
1 tsp. dried summer savory (don’t have savory? Substitute tsp. thyme and 1/2 tsp. sage)
Sea salt & pepper, to taste (more salt needed with bone broth)
(Optional: dollop of sour cream, Greek yogurt or feta crumbles)

INSTRUCTIONS
Melt butter, then sauté onions and shallots about 8 minutes. Slowly mix in broth, and bring to boil. Add asparagus, summer savory. Simmer until asparagus is tender~ 25 min.

Turn off heat, transfer soup to a large bowl and use an immersion blender (quite fun) to purée the soup. Alternatively, let the soup cool a bit then use a slotted spoon to transfer the veggies and a bit of cooking liquid to a food processor or blender. Puree, then return soup to pot. Reheat and ladle into bowls. Add topping, if using. 

Bites bonus: Asparagus is a nutrition powerhouse, containing carotenoids (some converts to Vit. A), several B vitamins, vitamin C, copper, zinc, selenium, manganese, choline, quercetin, saponins, prebiotic fiber and much, much more! 

Serves 4