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Cream of Asparagus Soup

  • 1 lb. asparagus, washed, trimmed and cut in 1" pieces
  • 1/2 c. celery, chopped
  • 1/4 c. onion, chopped
  • 1 c. water
  • 1 (14 oz.) can coconut milk
  • 1 1/4 t. salt
  • 1/8 t. pepper
  • 1/4 t. tarragon


Simmer asparagus, celery and onion in water until very tender. Add coconut milk. Puree a little at a time in blender on low speed. Return to pan. Add salt, pepper and tarragon, stirring occasionally until hot, but not boiling.