Ingredients
The following ingredients have 6 Servings
- 5 TB butter (divided)
- 1 bunch of asparagus (tough ends discarded)
- 9-10 cloves of garlic (about 1 head of garlic)
- 1/2 large onion (sliced)
- 2 cups fresh stinging nettles
- 1 1/2 quarts bone broth
- Sea salt and pepper to taste
- Optional whole yogurt or sour cream to top each bowl of soup (fresh raw cream or coconut milk to stir in)
- Optional freshly chopped chives to garnish
Instruction
- Pre-heat the oven to 425 degrees.
- Toss the asparagus and garlic cloves with 2 TB of butter and sprinkle with sea salt and pepper. Roast in at 425 degree oven for 25 minutes.
- While the veggies are roasting, melt 3 TB of butter in a soup pot and add the onions with a big pinch of sea salt. Cook over medium heat for about 7 minutes to soften and sweeten the onion.
- Add the fresh stinging nettles to the pot, stir and cook for a couple minutes to wilt.
- Add the bone broth and roasted asparagus and garlic, and bring to a simmer for a few minutes.
- Use an immersion blender or regular blender to puree the soup. Add sea salt and pepper to taste.
- Garnish your bowl of soup with a dollop of whole yogurt or sour cream, or stir in some fresh raw cream or coconut milk. Fresh chopped chives are great too!
