Garnish Options:
Asparagus - Use 2 pounds of asparagus spears. Reserve 16 asparagus tips for garnish once the asparagus is chopped. While the soup cooks, parboil the reserved asparagus tips for 1 minute, and then immediately plunge them into an ice bath to maintain color. Top each bowl with 4 asparagus tips.
Dairy-Free Sour Cream - Dr. Collins prefers homemade dairy-free sour cream for optimal taste and nutrition, like
Tofu Sour Cream or
Cashew Sour Cream. Dollop a generous spoonful on each bowl, and optionally swirl it with a spoon.
Fresh Herbs: Top each serving with a sprinkling of fresh chopped chives, thyme, or basil.