Bacon & Asparagus Soup

The reason I love this soup so much (and ate it for 2 days straight), is that it reminds me of a one of my favorite non-AIP soups; Split Pea with Ham. Remember that oldie but goodie? You all may know by now that I love hacking AIP food. If you follow me on Instagram  would see that I am constantly trying to make eating AIP easy, easy, easy and making a lot of uber time saving AIP One Dish Wonders (everything in one dish, about 15 min. prep time and it all cooks in the oven together).  Time is at a premium for me these days! I am ALL about the shortcuts.

But, back to the soup. It has 5 ingredients. And, it is so creamy you would think that there was cream in it. I did use my Blendtec blender which may make a difference in how effectively the asparagus was blended without having random asparagus fibers which I think makes the soup a little on the sad side. I find that being sure you trim the root-ends of the asparagus at least 2-3 inches makes a big difference. If you don't have a pressure cooker or a high speed blender, don't despair. You can do stove top and a regular blend for this recipe too! I shared a secret skill with all of you in my Creamy Crockpot Lemon Chicken Kale Soup using olive oil in the blending step to emulsify and thicken the soup along with onion. I used that technique in this recipe too. It SO easy, but massive on flavor!

For those of you wanting an official AIP approved bacon source, US Wellness Meats sells a sugar-free bacon.

So here you go. Happy Winter!

Bacon & Aspargus Soup

2014-12-10 23:29:37

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Ingredients

1. 1 Bunch Asparagus
2. 1 Medium Onion (heaping cup)
3. 5 Slices of Bacon
4. 3 Cups Bone Broth (you can increase or decrease this depending on how thick you like your soup)
5. 3 Tbls olive oil
6. Salt to Taste

Instructions

1. Trim the bottom 2-3 inches off the asparagus and discard. Remove skin from onion and roughly chop it. Cut bacon into 2 inch sized pieces. Add asparagus, bacon, onion and stock to pressure cooker and bring to full pressure for 10 minutes. (If you don't have a pressure cooker, then cook everything on stove top on medium high heat for 40 minutes)
2. Release pressure and carefully pour into blender. Add olive oil. Put on lid, and then put an dish towel over the blender lid. (be so careful! remember to use a towel on the lid and be sure lid is on tight...also start your blender on the slowest speed!)
3. Blend on high for 2 minutes.
4. Taste for salt.
5. You can serve immediately or cook more on a low simmer.

By Jessica Flanigan

AIP Lifestyle https://aiplifestyle.com/