Keep Calm & Eat Asparagus
Because asparagus is in season during the spring months, this easy low carb recipe is perfect even after the flowers have bloomed. I never get tired of soup!
{161 calories, 5 net carbs, 10.7g fat, 10g protein}
- 4 cups chicken broth (or veggie broth)
- 2 lbs asparagus
- 1 small onion (chopped)
- 1/2 cup heavy cream
- 2 oz grated parmesan cheese
- 1 tbsp minced garlic
- 2 tbsp butter
- salt & pepper to taste
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Chop the ends off of the asparagus and discard. Cut the remaining asparagus into 1/2 inch pieces. Set aside.
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Add the butter and chopped onion to a large pot and sauté the onions for a few minutes. Add the asparagus and continue sautéing for a few more minutes. Add the minced garlic and a little salt and pepper, and then sauté for 1 more minute.
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Next, add the chicken broth and bring to a boil. Lower the heat and simmer for a few minutes or until the asparagus is tender.
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Carefully place the soup in a blender, and puree until creamy.
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Place it back in your pot and add the heavy cream. Cook on medium heat until hot but do not bring to a full boil.
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Remove from the heat and stir in the grated parmesan.
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Serve immediately, or store in the fridge for up to 5 days.
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(Images Below Link To The Full Instructions)
