Keto Creamy Asparagus Soup
A velvety smooth and flavorful soup made with fresh asparagus, simmered in a rich broth with cream. This low-carb and comforting dish is perfect for two.
Cook aromatics and asparagus
In a medium pot or Dutch oven, melt 1 tablespoon unsalted butter or heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until it becomes soft and translucent (you can see through it). Stir in the minced garlic and cook for 1 minute until it smells pleasant (fragrant). Add the 1 pound fresh asparagus pieces and cook for 3 minutes, stirring, until they turn bright green.
💡 Pro Tips:
- •Translucent means you can see through it, indicating it is soft.
- •Fragrant means it smells good and aromatic.
Simmer the soup
Pour in 2 cups chicken broth or vegetable broth. Bring the mixture to a gentle simmer (cook gently just below boiling, with small bubbles). Cover the pot and cook for 8-10 minutes, or until the asparagus is very tender when poked with a fork.
💡 Pro Tips:
- •Simmer means to cook gently just below boiling, with small bubbles.
- •Cooking until very tender ensures the soup will blend smoothly.
Blend the soup
Carefully remove the pot from the heat. Use an immersion blender (a stick blender) to blend the soup directly in the pot until it is completely smooth and creamy. If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Be careful when blending hot liquids, and vent the lid if using a regular blender.
💡 Pro Tips:
- •Blending thoroughly ensures a silky-smooth soup.
- •Be cautious when blending hot liquids to prevent steam buildup.
Finish and serve
Return the blended soup to the pot over low heat. Stir in 1/2 cup heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat gently for 1-2 minutes, stirring, until the soup is hot through. Do not let it boil after adding the cream. Taste and adjust salt or pepper if needed. Ladle the soup into bowls and garnish each serving with 1 tablespoon chopped fresh dill or parsley. Serve immediately.
💡 Pro Tips:
- •Do not boil the soup once cream is added to keep it smooth and prevent separation.
- •Fresh herbs add a lovely finish and freshness.
- Medium pot or Dutch oven
- Immersion blender or regular blender
- Spatula or wooden spoon
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡For a vegetarian option, ensure you use vegetable broth instead of chicken broth.
- 💡If you want an extra rich flavor, you can roast the asparagus lightly before adding it to the soup base.
- 💡This soup can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
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