These past two weeks have been hectic to put it lightly. Between moving, packing all the while wrangling an energetic toddler was a mission impossible. I felt like Tom Cruise dangling in a laser filled room. We were on the brink of a Britney Spears shave my head meltdown. BUT, the storm has past. Not only are we moved in, we are loving our new space. 97.5% of my kitchen is still in boxes. It feels like I’m in an episode of Cutthroat Kitchen and the only utensil I have is a pair of vice grips. With limited access to my usual spread of cooking instruments, it proposes a challenge to create with simplicity. This week, we are going to make this simple, yet delicious and hearty Paleo Asparagus and Leeks Bisque.
Asparagus and Leeks Bisque? You hear me right! This bisque is packed full of flavor and absolutely delightful! Soups are the perfect meal during a brisk fall day. For the past few weeks, the weather has finally tapered off into the 40s and 50s. It could only mean one thing, soup time! The bisque would also be a great addition to your upcoming holiday feast. Adding this colorful soup will brighten up your meal but help round up your holiday celebrations. Enough with the talking, let’s get cooking!
Paleo Asparagus and Leeks Bisque:
Soups:
1lb – Fresh Asparagus ( Diced)
1 Stalk – Large Leek (Chopped)
1 Cup – Fresh Spinach
¼ Cup – Curly Leaf Parsley (Chopped)
1 – Sweet Yellow Onion (Diced)
2 – Shallots (Diced)
4 Cloves – Garlic (Minced)
1 Tbsp – Fresh Tarragon
1 Tsp – Fresh Thyme Leaves
2 Tbsp – Otto’s Natural Cassava Flour
2 Cups – Free Range Chicken Stock
2 Cups – Desert Farms Raw Camel Milk¹ (Extra for finishing)
½ Tsp – Fresh Ground Black Pepper
Salt to Taste
2 Tbsp – Gold Nugget Ghee
2 Tsp – Kasandrinos Organic EVOO
Paleo Croutons:
1-2 Slices – Improved Paleo Sandwich Bread (Diced small 1CM)
2 Tsp – Kasandrinos Organic EVOO
1 Tsp – Kasandrinos Lakonia Dipping Seasoning
Salt and Pepper
Goat Cheese (Optional)
Note¹: If you allow dairy, use grassfed heavy whipping cream
Instructions:
1.) First, let’s preheat the oven to 350°F. Toss the diced sandwich bread with EVOO, Lakonia seasoning, and a pinch of salt. Spread it evenly on a cookie sheet
2.) In a heavy soup pot
3.) Add in spices and herbs. Add in the 2 tbsp of cassava flour to the vegetables and mix well.
4.) Add in chicken stock and milk. Bring to a boil, reduce heat and puree the Asparagus and Leeks Bisque. You can either use a high power blender 
5.) To serve the Paleo Asparagus and Leeks Soup, drizzle some EVOO and milk. Throw a handful of croutons in with a crumble of Goat Cheese
