Creamed Spring Asparagus Soup

For a spring produce forward soup, Springfield, Missouri private chef, Anna Davis, shares her recipe for a Creamed Asparagus Soup using homemade bone broth.

Cup of creamed asparagus soup
Photo courtesy Shutterstock

Recipe courtesy Anna Davis

1 bunch asparagus
1 bunch scallions
2 sunchokes
1 tablespoon ghee
4 cups bone broth
Salt to taste
1 tablespoon ghee
¼ cup toasted macadamia nuts
3 tablespoons cream
sour cream for garnish
Asparagus curls, optional

To Prepare
Cut asparagus, scallion and sunchokes into a small dice. Place in a medium pot with ghee and sprinkle with salt. Saute at medium-high heat until softened. Meanwhile, finely chop macadamia nuts and spread on a baking sheet. Toast in the oven at 350º for five minutes. Add the broth to the sauteed vegetables and toss in the toasted nuts. Let simmer for 15 minutes. Place in a blender or Vitamix and puree with cream. Serve with a dollop of sour cream and some fresh asparagus curls.