Had more asparagus from our garden and then we knew what to do with. I decided to figure out a keto friendly soup.

Cream of Asparagus Soup

4 Servings | 6.6 net carbs per serving

Ingredients:

1.5 pounds fresh asparagus, tough ends removed and tops reserved for serving. 

One small onion diced

2 tablespoons butter, ghee, or coconut oil

1 quart chicken or vegetable stock

1/2 tsp salt

1/4 tsp fresh ground pepper

1 cup heavy cream

2 tsp sodium citrate

1 teaspoon butter, Ghee, or coconut oil for stirfrying asparagus tops garnish

1/4 cup sour cream,

2 tablespoons heavy or whipping cream

Directions:

trim asparagus tops and reserve for serving. Snap off asparagus bottoms to remove the woody tough part. Cut remaining asparagus into 1/4 inch pieces.

Melt butter on low heat in 4 Quart pan or Dutch oven.

Add Onions and Sauté on medium-low heat for 10 to 15 minutes until translucent. Do not brown.

Add asparagus to the pan with the onions. Stir to coat with butter and let asparagus cook for five minutes with the onions. Add broth, salt, and pepper to the pot.Cover pot.

Bring to a simmer on medium heat and let cook until asparagus is tender, about 15 minutes. make sure the asparagus pieces break apart easily.

Set pot aside off heat to cool for 10-15 minutes. Sprinkle sodium citrate over broth. Using an immersion blender, blend everything together until mostly smooth.

Add heavy cream and blend again until desired texture is reached. Season with salt and pepper to taste.

Garnish:

In small skillet, stir fry asparagus tops in a teaspoon of butter, Ghee, or coconut oil just to heat them up. 

In a small bowl, whisk together sour cream and 2 tablespoons cream until you can drizzle it  

Serving:

Ladle soup into four servings. drizzle the sour cream mixture in a swirl pattern on the top. Place 5 to 6 asparagus tops on top just to garnish. Serve and enjoy.

Nutrition information generated by My Fitness Pal