Creamy Asparagus Soup with Roasted Garlic Caesar Salad Recipe
A perfect Paleo brunch looks like this: creamy asparagus soup with a side of Caesar salad topped with a roasted garlic sauce, pure deliciousness.
Servings 4 people
Calories 437kcal
Cost 5
Ingredients
- 2 pounds of asparagus
- 1 onion chopped
- 3 tbsp. cooking fat
- 5 cups homemade chicken broth
- ½ cup full-fat coconut milk
- ¼ tsp. lemon juice
- Salt and pepper to taste
Salad Ingredients
- 2 garlic cloves minced
- 2 tbsp. capers drained and rinsed
- ½ tsp. Dijon mustard
- 1 tbsp. fresh lemon juice
- ¼ cup olive oil
- 2 tbsp. mayonnaise
- Salt and pepper to taste
- 1 head of romaine lettuce
Roasted Garlic Ingredients
- 1 small head of garlic
- 1 tbsp. olive oil
Instructions
- Cut asparagus stalks into 1-inch pieces.2 pounds of asparagus
- In a large, heavy pot over medium-low heat, melt 2 tablespoons of cooking fat. Add onions and cook until translucent and soft.3 tbsp. cooking fat, 1 onion
- Add asparagus and cook for five minutes, stirring constantly.
- Slowly add the broth to the mixture and season to taste with salt and pepper. Allow mixture to simmer, cover, and cook until asparagus is tender, approximately 15 minutes.5 cups homemade chicken broth, Salt and pepper to taste
- Remove soup from heat and blend until smooth.
- Return soup to low heat. Whisk in coconut milk and the remaining cooking fat.½ cup full-fat coconut milk, 3 tbsp. cooking fat
- For caesar salad: Preheat oven to 375 F.
- Slice the stem end of the whole garlic head off, so that the clove tips are exposed. Drizzle with 1 tablespoon olive oil, wrap in foil, and cook in the oven for approximately 40 minutes or until garlic is very tender. Once cooked, allow cooling.¼ cup olive oil, 1 small head of garlic
- Pop out the roasted garlic cloves from their skins.
- In a food processor, combine roasted garlic, raw garlic cloves, and capers. Pulse until very finely chopped.2 garlic cloves, 2 tbsp. capers drained and rinsed
- Add the mustard and lemon juice to the processor and continue to mix.½ tsp. Dijon mustard, ¼ tsp. lemon juice
- Slowly add olive oil and mayonnaise.1 tbsp. olive oil, 2 tbsp. mayonnaise
- Season with salt and pepper to taste.Salt and pepper to taste
- Drizzle the dressing over the romaine lettuce.1 head of romaine lettuce
- Serve soup with salad.
Nutrition
Calories: 437kcal | Carbohydrates: 15g | Protein: 8g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 1359mg | Potassium: 649mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2347IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 6mg