Primal Cream of Asparagus-Spinach Soup


1 onion, diced
2 stalks celery, diced
2 tbsp coconut oil or grass-fed butter
1 quart chicken stock
1 bag frozen cut asparagus spears
1 bag frozen chopped spinach
1/4 cup heavy cream (optional)
Salt to taste

In a large pot, sauté onion and celery in coconut oil for 5 minutes until translucent and tender. Add chicken stock and asparagus, and bring to a boil. Turn heat to low and simmer for 10 minutes. Add spinach and turn heat up to return to a boil. Reduce heat to low and simmer for another 3-4 minutes. Turn off heat and allow mixture to cool for 10 minutes.

Working in batches if necessary, add cooled mixture to a blender and blend until smooth. Pour back into soup pot, mix in cream, heat, add salt to taste, and serve.

Note: I recommend letting the soup cool before blending, as blending hot soup can be dangerous.


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