Asparagus Soup

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Step 1

Sauté the halved asparagus spears in 1/2 of the coconut butter for 30 seconds and keep aside for garnish.

Step 2

Heat the remaining coconut butter in a deep non-stick pan, add the shallots and potatoes and sauté for 3 to 4 minutes. Add 2 cups of vegetable stock, mix well and simmer till the potatoes are nearly cooked.

Step 3

Add the asparagus, mix well and cook for a few more minutes. Cool completely.

Step 4

Blend the mixture in a mixer to a smooth puree. Transfer the puree back to the pan, add the salt, pepper and remaining vegetable stock and bring to boil. Serve hot garnished with the sautéed asparagus spears.