Ingredients
| 1 | tablespoon butter |
| 1 | large onion, diced |
| 2 | stalks celery, chopped |
| 4 | garlic cloves, minced |
| 5 | cups water or broth |
| 1 | pound asparagus, trimmed and sliced |
| 2 | cups green peas, fresh or frozen |
| 1 | teaspoon salt |
| 1 | tablespoon lemon juice |
| 1/2 | cup canned coconut milk |
| 2 | tablespoons fresh dill, finely chopped, optional |
Instructions
In a large saucepan, add butter, onion, celery and garlic. Cook over medium heat until veggies soften, stirring frequently. Stir in choice of liquid (water, vegetable broth or chicken broth). Add asparagus and peas. Bring to a boil, then lower heat and simmer 15 minutes, until asparagus is tender. Puree using blender or an immersion blender. Strain through a sieve if needed. Add salt and lemon juice to warm soup. Ladle into soup bowl and pour a drizzle of canned coconut milk into bowl. Top with fresh dill, if desired. Serves 6
