Asparagus Bisque

"Bright green asparagus really comes through in this creamy bisque. Top it with fresh crab, or serve it as a starter for your next dinner party."
-- @pestoandpotatoes
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  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 8

Recipe Card


  • 2 tablespoons ghee
  • 1 medium yellow onion, diced
  • 1 large russet potato
  • 4 cups vegetable stock
  • 2 pounds asparagus
  • 1/2 cup coconut milk
  • 1/2 lemon, juiced
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon cracked black pepper


  • Step 1

    Melt ghee in a large pot over medium-high heat. Add diced onion and stir. Cook for about 5 minutes.

  • Step 2

    While onion is cooking, wash and peel potato. Cut into large chunks.

  • Step 3

    Add potato to the pot and stir in 1 teaspoon sea salt and 4 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

  • Step 4

    Remove woody ends of asparagus and cut into 2- to 3-inch pieces. Add to the pot and return to a boil, cooking for another 5 minutes. Remove from heat.

  • Step 5

    Add soup mixture to the jar of a blender, along with ½ cup canned coconut milk, the juice of half a lemon and ½ teaspoon each of sea salt and cracked black pepper.

  • Step 6

    Secure the lid on the blend, turn the power on and start pulsing or blending on low. Increase blending speed to high and blend for about 2 minutes, until soup is creamy and smooth.

  • Step 7

    Taste, adjust seasonings and serve.

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