2 lbs. Asparagus
3-4 tsp. Flaxseed Oil or Olive Oil
1 1/2 Cups Leeks, sliced
1 T. Tarragon, chopped
5-6 Cups Almond or Cashew milk
1 T. Chervil, chopped
1 tsp. Celtic sea salt, or to taste
1/4 tsp. Cinnamon , or to taste
In a blender, pour raw nut milk and add all the other ingredients. Blend well, adjust seasonings to taste and serve chilled.
Optional – Drizzle some oil on the soup just prior to serving.
