Ingredients:

• 1 onion (red or yellow) minced.
• 1.5 lbs. of fresh asparagus
• 4 cups chicken or vegetable stock
• 3 tbsp. coconut oil
• 2-3 tbsp. coconut flour
• 1/4 cup coconut cream or organic heavy cream (if you aren’t dairy intolerant)
• 1/4 lb. sharp Cheddar (optional)

Instructions:

Step #1: In a medium stock pot, fry the onion on a med-high heat in the butter/fat until aromatic, about 3-4 minutes. Mix in the flour and make a light roux.

Step #2: Add the asparagus and stock and bring to a boil. Reduce heat and simmer for 20 minutes.

Step #3: Puree in the food processor/blender into a smooth soup. Add the cream and cheese and season with the salt and pepper. If serving warm, mix in the cheese and serve. If serving cold, refrigerate overnight. Garnish with asparagus tips.