| Ingredients: 3 Cup(s) cut into 1/2-inch pieces asparagus stalk 1/4 Cup(s) or butter Mary's oil blend 1/4 Cup(s) unbleached white flour 1 Can(s) coconut milk 1 1/2 Cup(s) chicken stock 1 1/2 Teaspoon(s) freshly grated ginger 1 juice of # lemon(s) 1 Dash(s) Sea salt 1 Dash(s) freshly ground black pepper |
Directions:
Blanch asparagus in a large pot of boiling water for 3 to 5 minutes. Drain and set aside. Melt butter in a large pot over medium heat. Slowly whisk in flour. Cook, stirring, for several minutes, until flour browns slightly. Slowly whisk in coconut milk, then stock. Add asparagus and ginger and simmer until asparagus is soft, about 10 minutes. Blend soup with a handheld blender. Add lemon juice and season with salt and pepper. |
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Mary's Oil Blend (
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1 Cup(s) gently melted oil, coconut 1 Cup(s) expeller or cold pressed oil, sesame 1 Cup(s) extra virgin oil, olive |
Directions: Mix all ingredients together in a glass jar, cover tightly, and store at room temperature. * This wonderful blend of three oils can be used in salad dressings or as a cooking oil. when used for cooking, flavors come through beautifully, and the blend does not burn as easily as pure coconut oil. In salads, it provides all the benefits of coconut oil and does not have the strong taste of olive oil. In mayonnaise, it provides firmness when chilled. |