Roasted asparagus and mushroom soup with the added flavor of lime juice and white truffle oil. Hearty and elegant started to a special meal.
Author: Diana Rodgers
Recipe type: Soup
Serves: 4-6
Ingredients
1½ pounds asparagus
3 tablespoons ghee
sea salt and black pepper
1 pinch of cayenne pepper
1 large yellow onion, chopped
1 medium white-fleshed sweet potato, peeled and cut into large chunks
1¾ quarts chicken stock
¼ pound oyster mushrooms
juice of 1 lime
2-3 fresh sorrel leaves cut into strips (these are tough to find - you can also use a spritz of lemon juice and some lemon zest
white truffle oil for serving
Instructions
Preheat oven to 425
Wash asparagus well cut off the bottom ⅓ of the stem 9 reserve cut off stems)
Line two shallow baking sheets with parchment paper
Toss the asparagus with 1 tablespoon of ghee and sprinkle with salt and pepper
Spread asparagus on baking sheet and roast for 25-30 minutes until tender
While asparagus cooks, melt 1 tablespoon of ghee in a dutch oven and saute onions for 10 minutes
Add the sweet potato, cayenne pepper, reserved pieces of asparagus stalks and stock to pot
Simmer for 30 minutes until potato is soft
While the soup is simmering, cut the oyster mushrooms into small medallions and saute in the remaining tablespoon of ghee over medium high heat until mushrooms are lightly browned
Set mushrooms aside
Remove the asparagus stalks from the simmering soup and discard
Cut the roasted asparagus stalks into 2 inch pieces and add to the soup. Simmer for 5 more minutes
Remove the soup from the heat and use and blend with an immersion blender or use a food processor or blender working in batches
Add lime juice and season with salt and pepper
When ready to serve, ladle the soup into bowls, garnish with sorrel, mushrooms and a drizzle of white truffle oil (optional)
Recipe by Delicious Perspective at https://deliciousperspective.com/elegant-paleo-menu/