Creamy Bacon and Asparagus Soup

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The reason I love this soup so much (and ate it for 2 days straight), is that it reminds me of 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, you would see that I am constantly trying to make eating AIP easy, easy, easy and making a lot of time saving AIP One Dish Wonders (everything in one dish, about 15 minute prep time, and 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!

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

Further Food Nutritionist Commentary:

Asparagus is chock-full of nutrients, which are especially good for those with an autoimmune disease. It is a good source of fat-soluble vitamins such as A, E, and K, which are better absorbed by the body when paired with healthy fats such as the olive oil featured in this recipe. Asparagus is also full of antioxidants, which can help reduce the damage caused by immune response inflammation.

Jessica uses a unique process to make this soup rich and creamy without the use of any dairy products, which also makes it a great choice for those with dairy allergies or intolerances.

By Emily Cooper RD, LD

Creamy Bacon and Asparagus Soup

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Servings: 3

Ingredients

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 tablespoons olive oil
salt to taste

Instructions

  1. Trim the bottom 2-3 inches off the asparagus and discard.
  2. Remove skin from onion and roughly chop it.
  3. Cut bacon into 2 inch sized pieces.
  4. 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.)
  5. Release pressure and carefully pour into blender.
  6. Add olive oil.
  7. 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!)
  8. Blend on high for 2 minutes.
  9. Taste for salt.
  10. You can serve immediately or cook more on a low simmer.
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.

Nutrition Information

Per Serving:  Calories: 250; Total Fat: 21 g; Saturated Fat: 5 g; Monounsaturated Fat: 13 g; Polyunsaturated Fat: 3 g; Cholesterol: 18 mg; Sodium: 331 mg; Potassium: 628 mg; Carbohydrate: 8 g; Fiber: 2 g; Sugar: 3 g; Protein: 10 g

Nutrition Bonus: Vit C: 11%;  Iron:10%;  Vit A: 8%; Calcium: 7%

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