ASPARAGUS SOUP

Steps:

• Get the woody parts off the bottom of your asparagus, and steam them with the onion (peeled and quartered) over 2.5 cups of boiling water. Steam for about 6 minutes (far more than you might if serving them normally "al dente" -- you want them soft.
• Place half of steamed asparagus, half the onion, half the coconut milk and half the salt and pepper (fresh ground sea salt and fresh cracked pepper are delicious, but "regular s&p" will do) into the blender -- don't blend yet.
• Add 2 bouillon cubes to the water in which you steamed the asparagus/onion boil until the bouillon cubes are dissolved, and add 1/2 cup of the bouillon to your blender, and reserve another 1/2 cup and place the rest of the bouillon in a soup pot.
• Blend it on high -- you want a puree.
• Once blended, return the blended mixture to the bouillon in the soup pot through a strainer (this may take a while, feel free to encourage the process with a spatula).
• Repeat with the rest of the asparagus, onion, coconut milk, salt, pepper and bouillon.
• Once all ingredients are strained through into the soup, reduce heat to low, place the rosemary into a single-serving tea strainer/infuser and let the rosemary infuse into the soup for 45 minutes.
• Stir and serve.