After a few days of sipping straight broth, I decided it was time to find a new application. Not to dis broth, but well, it was time to make things a bit more interesting. This past week, we got some fantastic late season asparagus and I wanted to work that in to some interesting new recipes as well. Still trying to keep within the Whole 30 guidelines, I didn't want to use dairy if I didn't need to and thought avocado would add a nice textural element. The result? A creamy, rich bisque-like soup that's satisfying and nutrient dense.
Bone Broth
3-4 lbs of bones (beef marrow bones and chicken feet are the most highly recommended in my reading)
1/2 white onion
3 ribs of celery
2 medium sized carrots
1 sprig of rosemary
4-5 sprigs of fresh thyme
1/8 cup of kosher salt
Any leftover vegetable scraps you may have from cooking
Enough water to fill your crockpot
- Preheat oven to 350 degrees
- Roast bones on a rimmed baking sheet for 35-40 minutes
- Roughly chop vegetables
- Place bone in a large crockpot and add vegetables, herbs, salt and water
- Turn on low and simmer for 3 days (yes, 3 days)
- Strain the broth to remove all solids
- Using a gravy separator, skim off any fat that rises up to the top layer
- Store in glass containers in your refrigerator for up to 2 weeks
Roasted Asparagus & Avocado Soup
12-15 spears of fresh asparagus
3 garlic cloves
1 tablespoon olive oil
2 cups bone broth
1 avocado
2 tablespoons of lemon juice
1 teaspoon fresh thyme
2 teaspoons sea salt
5-6 grinds of freshly cracked pepper
- Preheat oven to 450 degrees
- Toss asparagus spears, garlic and olive oil together and roast for 10-12 minutes
- Heat bone broth in a small sauce pan until warm (not boiling)
- In a high powered blender, combine all ingredients and mix on high speed until a creamy constancy is achieved
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