cream of Asparagus bisque

IMG_1473IMG_1475

Yummy cream of asparagus soup

saute in half a stick of butter and 1/8 cup of olive oil

a cut a large portabella bella

cut a bunch of fresh asparagus

and a bulb of garlic chopped

a leak

Do these in order the amount of caramelizing is very important to taste…

until portabella  is caramelized and light brown

then add milk

until it covers all the veggies until you can’t see anymore.  I keep the heat on medium and let it evaporate until it is half way down the veggies  than cover again with milk and …

add potato flakes

be sure to get the ones without all the additives until desired thickness

to taste

nutritional yeast

pepper

sea salt ( I boiled mine right from the ocean myself!!!!)

turmeric ( this is a very healing herb, it reduce’s inflammation and helps maintain weight

Advertisements

4 thoughts on “cream of Asparagus bisque”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s