Asparagus Soup

Ingredients

• 1/4 cup grapeseed oil
• 1 large shallot, thinly sliced lengthwise
• Coarse salt
• 1 pound asparagus, trimmed, chopped, tips reserved
• 4 cups homemade chicken stock or store-bought low-sodium chicken broth
• 1 Tbsp of fresh or dehydrated thyme

Directions

1. In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes.
   
2. Add chopped asparagus, and cook for 1 minute. Stir in broth; bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes. Add Thyme.
   
3. Remove from heat; Using a blender, puree soup while drizzling in remaining 2 tablespoons oil. Return to heat and cook until heated through; season with salt. Divide soup evenly between 4 bowls, garnish with asparagus tips, and serve immediately.
   
   
   Note: Recipe may need to be doubled for 4 people