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Keto Cream Of Asparagus Soup
This velvety smooth asparagus soup is rich and warming – perfect for fall.The soup is perfect served on its own, or with a slice of low carb keto bread smothered in butter!
How to Make It
Step 1
Heat the butter in a large pan over a low/medium heat. Finely slice the garlic and finely chop the onion and add to the pan, cooking until tender.
Step 2
Whilst the onion and garlic cook, remove the tough ends from the asparagus and dice the stalks into 1 and a half inch pieces, including the tips.
Step 3
Add the diced asparagus to the pan and fry gently in the butter until tender – about 4/5 minutes. Remove the tips of the asparagus from the pan and set aside, leaving the stalks in the pan.
Step 4
Add the hot vegetable stock and bring to the boil, then reduce to a simmer for 5-6 minutes.
Step 5
Transfer the soup to a blender or use a stick blender to process until smooth.
Step 6
Pour the soup into a clean pan and stir through the cream and season with salt and pepper to taste.
Step 7
Divide the soup between four serving bowls and garnish with the reserved asparagus tips.
Ingredients
- Vegetable Stock Pot by Knorr – 3 cup
- Unsalted Butter – 2 tablespoon
- Asparagus, Raw – 1-½ cup, cut pieces
- Garlic – 1 clove
- Red Onion – 1 tablespoon, chopped
- Heavy Cream – ⅓ cup
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
