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Ingredients
Pickled Chilis
- 1 Fresno chili, stemmed, seeds removed, thinly sliced crosswise
- ¼ teaspoon kosher salt
- ¼ teaspoon coconut sugar
- 2 tablespoons red wine vinegar
- ½ tablespoon olive oil
Soup
- 2 tablespoons ghee
- 1 medium leek, white parts only, cut lengthwise and thinly sliced
- 1 small celery root, peeled and diced into small pieces
- 2 large shallots, peeled and roughly chopped
- 4 garlic cloves, peeled and roughly chopped
- 32 ounces of chicken bone broth (or any other choice of liquid)
- 1 bunch asparagus, trimmed of woody ends, roughly chopped
- ½ cup canned coconut cream
- 10 medium basil leaves
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Serving Suggestions
- Broccoli sprouts (optional)
- Maldon salt (optional)
Directions
- In a small bowl, combine chili with salt and coconut sugar. Set aside for 30 minutes. After 30 minutes, add the vinegar and oil. This could be done the night before making the soup.
- In a saucepan over medium-high heat, combine ghee with leek and celery root and cook, stirring occasionally, until ghee is melted. Turn heat to low, cover, and continue to cook until leeks are soft, about 5 minutes.
- Uncover and add the shallots and garlic. Cook for 1 minute, until fragrant. Add chicken broth and turn heat to high. Cover and cook for about 10 minutes until celery root is tender. Add the asparagus and cook for 5 minutes, uncovered. Remove from heat and set aside for 20 minutes to cool slightly.
- Transfer asparagus to a high-speed blender with coconut cream, basil leaves, salt, and pepper. Blend on high speed until completely smooth. Do this in two batches if necessary. Return to the saucepan, and reheat on low. Stir and keep warm over low heat until serving.
- Ladle soup into individual bowls, topping each bowl with slices of pickled chili, a pinch of broccoli sprouts, and a sprinkle of Maldon salt (if using).
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