Low-Carb Cream of Asparagus Soup
Ingredients
- 500 g fresh asparagus spears, woody ends snapped off (1.1 lb)
- 1 small brown onion, finely chopped (70 g/ 2.5 oz)
- 2 tbsp butter or ghee (28 g/ 1 oz)
- 1 garlic clove, finely chopped
- 4 cups good quality chicken stock or chicken bone broth or vegetable stock (960 ml)
- 3/4 cup heavy cream or coconut cream (180 ml/ 6 fl oz)
- sea salt and pepper to taste
- 4 tsp xtra virgin olive oil for serving (20 ml)
Instructions
Trim any woody stems from the asparagus by cutting the tough ends off and then very carefully peeling the remaining stem sections with a vegetable peeler, if necessary.
Melt butter in a saucepan over medium heat until all melted. Add onions and garlic and cook gently for a few minutes.
Chop the asparagus into small pieces and add to the pot. Add chicken stock and increase heat to high.
Cook for a couple of minutes, or until asparagus is just tender but not soggy.
Remove from heat and use an immersion blender to blend until smooth. A standard blender will also do the trick.
I like to then pass it through a fine mesh sieve to make the soup extra smooth and silky. Trust me, it’s worth the extra effort.
Return strained soup to your saucepan and add cream, salt and pepper
Heat gently until hot, but not boiling (or let it cool down and store in the fridge for up to 4 days). Just before serving, drizzle some olive oil on top of the plated soup to serve (1 2/3 to 2 cups per serving). Enjoy!
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