This soup is delicious hot or cold. Because of the chicken broth it only combines with non-starchy vegetables.

Ingredients:

• 1 – 2 Tbsp. organic, unrefined coconut oil, ghee or butter
• 3 – 4 large yellow onions, chopped
• 5 cans chicken broth
• 3 1/2 lbs. fresh asparagus, cut tops off and set aside, cut
  stalks into 1” pieces (cut and discard tough ends)
• Sea salt to taste
• Pepper to taste

Instructions:

1. Sauté onions in oil until soft and golden.
2. Heat broth, and add cooked onions and 1 asparagus
   stalk pieces.
3. Cook on low heat until asparagus is soft.
4. While cooking, add sea salt and pepper.
5. Purée, then return to heat and add asparagus tops.
6. Cook for 10 more minutes
   (take off heat before tops become too soft).
7. For a cool soup, refrigerate.