Peel asparagus on a sturdy surface and cut the ends. Place the peels and ends in
a medium pot, cover with water, cover with a lid, heat on
medium heat and cook for 15 minutes. Pour the asparagus peels through a strainer and save the water.
In the meantime cut the asparagus into smaller pieces. Cut
the carrots into small pieces, cut the leek and celery. Set it all aside. Peel and cut onion, peel and dice garlic.
Heat a medium pot over medium heat (reuse the same pot from before). Once hot add enough avocado oil to coat the pan. Add onion and garlic and fry until translucent. Add all the other vegetables, the bone broth, and the asparagus peel water. Cover with a lid and cook for 15 minutes or until the veggies are tender.
Take out a few tips of the asparagus to save for the garnish. Pour the rest into a blender and puree. Add salt, and pepper and white wine to your liking. Start with a few tablespoon and taste until you reach the desired taste. Heat up for a couple of minutes. You can adjust the soup to your liking by adding more broth to make it less thick and by adding more or less wine.
Serve and add the asparagus tops as a garnish. Enjoy!
Contrary to popular belief, alcohol does not cook out completely. If you are very sensitive to alcohol simply omit it during the elimination phase of the autoimmune protocol.