Used a recipe from a paleo cookbook to make the soup. What I neglected to read was that the ends of the asparagus need to be thrown away, don't throw them in too. So some of the soup had a little bit of a grassy texture! I thought maybe it would give it more fiber. But no matter how long you cook it, the ends will not get tender! Oops! My crab cake recipe is already on here, so I am just going to share the soup. I cooked in crockpot for about 5-6 hours (until tender). Make sure when you are blending, you remove the circle part of the lid so the heat can escape. Cover with a kitchen towel so it doesn't go everywhere & hold with your hand, & blend. You can also serve with pancetta or bacon on top!
1 onion chopped
3 cloves of garlic
1 tsp of coconut oil OR extra virgin olive oil
2 lbs of chopped asparagus, remove ends!
4 cups of chicken stock/broth
Black Pepper to taste
1-2 cups of baby spinach (optional)
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