asparagus bisque

Asparagus Bisque with Cayenne and Lime

  • Author: Simone Miller
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Soup



  • 3 tablespoons ghee or avocado oil
  • 4 small leeks, (white and light green parts only, cleaned and sliced.)
  • 2 teaspoons salt
  • 4 bunches asparagus, (about 4 pounds, chopped (woody ends removed and discarded))
  • 3 garlic cloves, (chopped)
  • 1 quart vegetable or chicken broth ((Veggie-Herb on page 38, Chicken Broth on page 40 in Paleo Soups & Stews))
  • 1/4 teaspoon cayenne pepper ((omit for AIP))
  • 1/4 cup fresh lime juice, (about 2 limes)
  • strips of lime zest (for garnish, optional)


  1. Heat the ghee in a large pot over medium heat. When the ghee is melted, add the leeks and salt and sweat for 5 minutes, or until the leeks begin to soften. Add the asparagus and garlic and cook for another 5 minutes
  2. Add the broth and cayenne pepper and cook until the asparagus is soft, 3-4 minutes. Stir in the lime juice.
  3. Puree the soup in batches in a blender of with an immersion blender until smooth. Season to taste with additional cayenne pepper and/or lime juice, if desired.
  4. Garnish with strips of lime zest, if using.