Un-Cream of Asparagus Soup

I enjoy making this soup during spring, when asparagus are abundant!. Look for them at farmers markets and even grocery stores comes March, April. Asparagus are considered one of the foods highest in glutathione, an important antioxidant with several health properties, helps the body detoxify, minimize DNA cell damage, great digestive aid and provide a good dose of fiber. 

Ingredients

1 pound asparagus, 1 ½ inches of the hard ends removed, stems cut into 1-inch pieces
2 TB raw butter (olive oil or a combination of both can also be used)
1 tsp salt
½ cup diced shallots  
2 florets of cauliflower  
1 bay leave
4 cups chicken or vegetable broth
1 tablespoon lemon juice

Preparation

1.     Warm the butter in a medium saucepan over medium heat. Add the shallots, cauliflower and salt, sauté until shallots lightly browned, about 8 minutes. Add the asparagus stems, and sauté for another 5 minutes. Add stock and bay leave and bring to a boil. Lower the heat and simmer, partially covered, until vegetables are tender. About 20-25 minutes.

2.     Remove Bay leave. Puree soup in a blender till smooth. 

3.     Return the pureed soup to the pot. Adjust seasoning and add lemon juice. Reheat if necessary. Serve warm. 

Serves 4.