Category
Soups
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Kara Ibarguen
Ingredients
1, 1-2" Strip Alaria
1 T Dulse Flakes
1/2 C Smoked Dulse, cut into pieces
1 Vegetable Bouillon Cube
1 Large Onion
3 T Unsalted Butter, divided
2 lbs Fresh Asparagus
1/2 C Heavy Cream
Fresh Lemon Juice to taste (optional)
1 tsp Sea Salt with Sea Veg
1 tsp Black pepper Pepper
Directions
Boil first four ingredients in 5 cups of water for at least 1/2 hour.
Meanwhile, cut top 1" tip from each asparagus and cut the remaining stalks into 1/2" pieces and set aside.
Sauté 2 T butter and onion until translucent.
Add the stalks and salt & pepper to taste, sauté for 5 minutes.
Add the undrained seaweed broth.
Simmer, covered for 20 minutes or until asparagus is tender.
Puree with an immersion blender or in batches with a conventional blender until smooth.
Stir in cream and lemon juice.
Sauté asparagus tips in remaining 1 T butter with another handful of Smoked Dulse, if desired.
Add the tips to the soup and adjust the seasoning as necessary. Enjoy!
