Cream of Asparagus Soup

INGREDIENTS:

• 1 lb. asparagus, washed, trimmed and cut in 1″ pieces
• 1/2 c. celery, chopped
• 1/4 c. onion, chopped
• 1 c. water
• 1 (14 oz.) can coconut milk
• 1 1/4 t. salt
• 1/8 t. pepper
• 1/4 t. tarragon

DIRECTIONS:

Simmer asparagus, celery and onion in water until very tender. Add coconut milk. Puree a little at a time in blender on low speed. Return to pan. Add salt, pepper and tarragon, stirring occasionally until hot, but not boiling.