It needs no other name. So I’m calling it sinfully delicious soup. You’ll see & agree.
It all started earlier in the week, when I asked on the Facebook page if anyone had a dairy free recipe for creamed asparagus soup. I got zero response. So I took matters into my own hands.
As previously stated, I make my husband nervous in the kitchen with my “recipes are merely guidelines” theory. When I cook- he either loves it or hates it. This is another winner (unlike the tomato-lentil soup that ended up chicken feed last week).
Unfortunatley, I have 1 picture of the finished project. I was choppin’ veggies & sippin’ wine and completely forgot to take step by step pictures, so you’ll just have to use your imagination 🙂
Sinfully Delicious Soup
What you’ll need:
- 1 lb fresh asparagus, the top half chopped into small pieces, compost the rest
- 1 medium yellow onion (ours was from our garden), chopped into small pieces
- 3 stalks of celery, chopped into small pieces
- small package of fresh mushrooms, sliced
- 1 cup of bone broth (here’s my recipe)
- 16 oz of full fat coconut milk (I recommend one of these sources)
- 1 lb of italian sausage (pastured &/or organic if you have access to it)
How to prepare:
Cook your italian sausage thoroughly & while you’re working on that, go ahead and throw all your chopped & sliced veggies into a seperate pot along with all of the bone broth & butter (or ghee). Let it simma’ until the onions are transparent & the mushrooms softened. At this point, you can add the entire contents of the coconut milk and stir in. Let it simmer for about 5 minutes until you notice your mixture starting to thicken & add your thoroughly cooked italian sausage. Stir in well, season with sea salt & cracked black pepper if desired, and serve.
This is how it looked right before I inhaled it.
The smell is tantalizing, and the taste is well…sinfully delicious. For being dairy free, my husband & I were shocked how thick & “cheesey” it tasted. This totally “hit the spot” and left us miserably full 🙂 Enjoy!