Register Log In

  • Home
  • About
  • Recipes
    • Beef
    • Breads
    • Breakfast
    • Burgers
    • Candy bars
    • Chicken
    • Chocolate
    • Desserts
    • Dinner
    • Fish
    • Lamb
    • Meal under 30 minutes
    • Pork
    • Salads
    • Sauces and Dips
    • Soups
    • Vegetables
    • Vegetarian
  • Shop
  • Ingredients FYI
    • Food chemistry: How to make a great beef stew
    • What are the most popular pizza toppings?
    • What is Jicama?
  • How-to videos
    • Salsa Verde
    • 5-minute fried cauli rice
    • BBQ sauce
    • Marinara sauce
    • Jicama french fries
  • IMAGE
  • VIDEO

Cream of Asparagus Soup

Servings: 7 [240 g or 1 cup each]


INGREDIENTS

  • 900 g (approx. 2 lbs) fresh asparagus – medium thickness, trimmed and cut into small pieces
  • 50 g (approx. 1/3 cup) onions - diced into small pieces
  • 42 g (3 tbsp)   Avocado oil   olive oil   or unsalted butter
  • 960 g (4 cups) chicken soup/broth, or use vegetable broth for vegetarian version
  • 480 g (2 cups) water
  • 6 g (1 tsp)   salt  
  • 1/3 g (1/8 tsp)   paprika  sweet or smoked
  • 1 g (1/2 tsp) black pepper
  • 1/2 g (1/4 tsp) nutmeg – freshly grated
  • 4 g (1 tsp)   glucomannan  
  • 120 g (1/2 cup) heavy whipping cream or crème fraîche

DIRECTIONS

  • 1.   Trim the asparagus by removing the whiter woody bottom of each spear stem. Cut the stalk into ½ inch or 1 ¼ cm pieces. Set aside. Dice the onions. Set aside

  • 2.   To a stock pot set over medium low heat, add the avocado oil or oil of your choice. Heat until oil is sizzling, then add the chopped onions. Cook until the onions are translucent and just starting to get a light golden color

  • 3.   Pour the chicken or vegetable stock and water into the pot. Give it a quick stir. Increase the heat to medium and bring to a boil.

  • 4.   Add the asparagus pieces, cook for about 8 minutes or until the asparagus is tender, but al dente. DO NOT OVER COOK

  • 5.   Add the salt, pepper, paprika, nutmeg (freshly ground is most flavorful), and stir

  • 6.   Pour in the heavy cream, stir and cook for 2 minutes, to cook out the raw cream taste

  • 7.   Test asparagus for doneness. Turn off the heat

  • 8.   The last step is to puree the soup. Use an immersion blender and puree until very smooth and creamy. Alternatively, ladle soup into a blender to about 1/3 of the total volume of blender. Loosen the lid or removable top to allow for steam release. Puree until very creamy. Pour into a clean bowl. Repeat until all the soup has been pureed

  • 9.   Sprinkle the glucomannan on top of the pureed soup and immediately stir or whisk until completely incorporated – continue stirring for about 30 – 60 second for best results

  • 10.   Ladle the soup into your serving bowl. OPTIONAL: garnish with 3 sauteed asparagus spears. Enjoy!

MACRONUTRIENTS CHART

FYI

This soup can be served hot, chilled or at room temperature.

Make a full batch and refrigerate. Enjoy throughout the week. This soup will keep well in the refrigerator for 5 to 7 days if stored in an airtight container such as a mason jar. If the soup becomes too thick, add some water and stir. The soup can be re-heated.

The soup is an excellent way to add fresh vegetables to your diet. Asparagus is best if locally in season (North America: in July and August). When vegetables are in season the cost is the lowest and eating fruit and vegetables in season is both more economical and the taste is at its peak.


Recipe tags: asparagus, asparagus soup, atkins diet recipes, Atkins soup, balanced keto diet, banting diet recipe, Banting soup recipe, celiac diet recipes, easy soup recipe, food wishes recipe, frugal keto, glucomannan, gluten free recipes, green smoothie, keto asparagus soup, keto bisque, keto budget recipe, keto cream of asparagus soup, keto cream soup, keto diet, keto diet recipes, keto for weight loss, keto meals, keto meals and recipes, keto recipes, keto soup, keto soup recipes, keto vegetable soup, Keto vegetarian soup, low carb asparagus soup, low carb recipes, low carb soup, soup, sugar free recipes, vegetarian asparagus soup, vegetarian cream of asparagus soup, vegetarian keto soup, vegetarian soup, vegetarian soup recipes, whole food recipes
Leave Comment

or cancel reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  • author By Angela Wilkes
  • GET YOUR FREE INTERACTIVE
    E-COOKBOOK

    • Already have an account? Sign In »
    • Lost your password?
  • Cuisine: American
  • Category: Soups
  • Created: July 29, 2019

Translate Traducir
Oversætte übersetzen
번역 vertalen
翻訳する

Similar Recipes
  • Bone Broth Turmeric Latte
  • Vegan Butternut Squash Soup
  • Turkey Bone Soup
Archives
  • March 2019
  • October 2018
  • November 2017
  • May 2017

All rights reserved © Angela Wilkes 2017-2022 Privacy Policy

Translate »