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!
- 1 Bunch Asparagus
- 1 Medium Onion (heaping cup)
- 5 Slices of Bacon
- 3 Cups Bone Broth (you can increase or decrease this depending on how thick you like your soup)
- 3 Tbls olive oil
- Salt to Taste
- 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)
- 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!)
- Blend on high for 2 minutes.
- Taste for salt.
- You can serve immediately or cook more on a low simmer.