Edible flowers (Pansies,Marigolds, Nasturtiums)- cut into little pieces
Butter to finish- optional
Instructions
Sauté onion and garlic in grapeseed oil until translucent.
Add asparagus and peas and sauté for about 5 minutes.
Mix well, add stock and bring to a boil.
Add cilantro and parsley.
Reduce heat and simmer until asparagus is soft.
In batches purée in vita mix, hand immersion or blender until smooth.
Add salt, pepper and butter to taste (optional)
Served garnished with lemon oil and marigolds!!
Notes
The soup can be blended in either a blender, a hand immersion blender or Vita Mix, which allows for an extremely creamy texture for the soup without any cream!