Herbed Peas + Asparagus Soup

PS: Need help making bone broth? Make sure to check out my YouTube page where I break down the process in my two-part series, first talking about how to pick the right kind of bones for the broth and second, talking about how to make the broth. If you like the videos, don't forget to subscribe to my channel and give them a thumbs up! As always, you can leave questions in the comments below :) 

INGREDIENTS

  • 2TBS grass-fed butter

  • 3 cloves garlic, chopped

  • 1 medium leek, sliced (about 1C)

  • 1 medium white sweet potato, chopped (about 2-3C)

  • 1/2tsp sea salt

  • 1/4tsp black pepper

  • 3-4C chicken bone broth

  • 1C asparagus, chopped (1-inch of bottoms removed and discarded)

  • 1C spinach

  • 1C parsley, chopped

  • 1-2TBS mint, chopped

  • 1-2TBS basil, chopped

  • 1C peas (divided into halves)

  • Creme fraiche

  1. Heat butter in large pot over medium heat. Add garlic and leeks and saute for 1-2 minutes.

  2. Add sweet potato, sea salt, and black pepper then saute for another 2-4 minutes stirring occasionally.

  3. Add broth, bring to boil, then reduce to simmer for about 10-12 minutes until potatoes are soft (you should be able to easily pierce with a spoon or fork).

  4. Once potatoes have softened, add asparagus, spinach, parsley, mint, and basil and mix well.

  5. Continue to simmer for another 5-7 minutes until greens become soft then add 1/2C peas and mix well.

  6. Blend everything with an immersion blender until smooth.

  7. Stir in remaining 1/2C peas and serve garnished with a little creme fraiche.

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