Add to favorites

Plan Z Phase: This is a Z2 (ZReduction) recipe.

Zola web site administrator’s note: My boss, Zola, was kind enough to put this recipe together for me after I told her I was having my wisdom teeth removed. How awesome is that? I love my boss! 😉 

Servings: Serves 3 – 4

Each serving is 1-1/2 cups

Ingredients:

• 2 bunches of asparagus
• 2 shallots, minced
• 2 cups of organic chicken or vegetable stock
• 4 dashes of Worcestershire sauce
• 4 dashes of hot sauce
• 2 cloves of garlic, minced
• ½ tsp of celery salt
• 1/4 cup heavy whipping cream
• water

Ingredients:

Cut the tops off of the asparagus and set them in a small oven proof pan. Cut the rest of the asparagus into chunks and put that in a separate oven-proof pan. Spray all very lightly with olive oil, season with sea salt and  roast for 15 minutes at 400 degrees.

While the asparagus is roasting….

In a large sauce pan, spray lightly with olive oil. Then add the shallots. Cook on medium-high just until loosened. Then add the stock, cream, Worcestershire, hot sauce and garlic with the celery salt. Cook on medium high to blend flavors and slightly reduce the stock. This will deepen the flavor of our soup. Will only take about 10 minutes.

When the asparagus is done you will put the chopped asparagus with a ½ cup of water in a blender or food processor to puree. Be careful if the asparagus is still hot. Don’t burn yourself. Leave the tips out. Those will float on top of your soup when you serve it.

When the asparagus is completely pureed (you may have to do it in two batches) add it to your soup. Stir to blend. Then add as much water as you’d like to get it to a consistency you like. I added about 2 cups. If you add at least 2 cups you can have 1-1/2 cups of soup as your portion.

Season to taste. I put a fair amount of pepper on top. My husband loves pepper on top of soup. Garnish with the asparagus tips and serve with a protein.

Enjoy!

Cheers,