Cream of Asparagus Soup

Course Soup

Servings 4

2 tbsp butter
1 optional onion, chopped
1-2 cloves minced garlic
2 lbs asparagus, washed, trimmed, cut into 1" segments ( optional save 12 tips for ganish )
1/2 tsp salt and pepper, plus more salt for later ( if butter and broth are salted, skip the salt )
3 cups chicken broth
2/3 cup heavy whipping cream ( 1/2 cup and 4 tbsp )
2 chives and dill for garnish ( optional )
4 lemon wedges ( optional )
4 tsp bacon bits ( optional )

In a heavy-bottom pot, melt the butter on medium heat (med-low if using onion)
Lower the heat, cook the optional onions for 5 minutes, or until soft.
Raise the temperature to medium, cook the garlic until fragrant, about 1 minute.
Add the asparagus, and salt & pepper. Cook until golden brown, approx 5 minutes.
Add the broth, simmer while covered until asparagus is very tender, but still green, approx 10-15 minutes.
Set the heat to low.
If you have an immersion blender, blend everything until smooth. Otherwise, remove from heat, transfer to a large bowl, and blend 1 cup at a time - be careful about blending hot liquids. Return everything to the pot.
Add 1/2 cup of cream, and let it warm.
In a separate pot, boil the asparagus tips in 1 cup of water with 1/4 tsp salt until tender, approx 3-4 minutes.

Garnish with 1 tbsp heavy cream, 3 asparagus tips

Optional garnishes: chopped chives, dill, freshly cracked pepper, bacon bits, and a squeeze of lemon.
Each of these is optional.

You can add 1/2 cup of parmesan cheese with the broth.

This is approximately 400 calories, 35 grams of fat, 9 grams of protein, 7 net grams of carbs.

Keyword Keto