2 ounces shallot, peeled
1 Tablespoon coconut oil
1 clove garlic, peeled and crushed
handful of cilantro
1 1/4 pounds fresh asparagus, tough ends removed
5 small red potatoes, cooked, peeled, cut in 1/2 inch pieces
1 1/2 cups vegetable broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1/4 cup rice milk
Chop shallots. Cook potatoes and dice.
Heat coconut oil in 3 quart saucepan over medium low heat. Add shallots and garlic and "sweat" over medium-low heat for about 5 minutes. Do not allow them to brown.
While shallots are cooking, cut the asparagus into 1/2 inch pieces and reserve the tips. When shallots are soft, add asparagus and potato to saucepan and cook for about 6 minutes, until asparagus is bright in color. Add 1/4 cup of vegetable broth and raise the heat to bring the broth to a boil. Reduce the broth until a scant tablespoon remains. Bring to a boil and then reduce heat to low. Simmer for abt 20 min. until the vegetables are soft. Add cilantro. Insert the immersible blender into the saucepan and blend OR use your blender. Season with salt, pepper and basil. Stir in milk. Heat to warm.
While soup is cooking, microwave asparagus tips for 1 minute in about 2 tablespoons water. Drain and serve on top of soup.
Nutritional informaiton per 1/2 cup serving:
Calories 81*carb. 10g*pro. 4g*fat 3g*sat.fat 1g*chol.6mg*sod.525mg*calc.36mg*fiber2g