Keto Creamy Asparagus Soup

Since the hubby has gone back to Keto for the New Year, I have been going down the rabbit hole (again) on soups and entrees we both can eat and enjoy that are super low carb and incorporate lots of veggies, flavor, and are versatile. With both of us working from home still (I work 4 hours at the office and 5 - 6 more at home), it is also beneficial for me to have healthy lunch options on hand for when I get back from the office and am SUPER hungry and need to get back on the computer stat. If you can pack them full of macro and micronutrients, even better. Asparagus is high in folic acid and a good source of potassium, fiber, thiamin, and vitamins A, B6, and C. Combine that with the iron, zinc, protein, and calcium of the other ingredients and you have a well balanced side dish.

With it being the weekend, I needed to get those last batches of fresh veggies from the Italian Market out of the fridge and cooked so I can do my weekly stock tomorrow. I had some extra asparagus (two batches) on hand and started googling ingredients for a decent asparagus soup. Lucky, I had lots on hand to work with and didn't need to head to the supermarket for anything else. I also got to use my new immersion blender I got for Christmas!

RECIPE:

What you need: A large pot or Dutch oven and an immersion blender or other blender.

Ingredients:

2 bunches of asparagus (bottom stems removed and chopped into 1 - 2" pieces)

4 cups (one regular size box) of chicken broth

2 tbsp butter

2 tbsp minced garlic

1 yellow onion (diced)

1/2 cup heavy cream

1/2 cup shredded parmesan

Directions:

• Place butter, garlic, and chopped onions into your pot. Sauté for a few minutes until the onion becomes translucent.
• Add your chopped asparagus to the mixture and sauté for a few minutes.
• Add the chicken broth and bring to a boil. Lower the heat and simmer for a few minutes or until the asparagus is nice and tender.
  
• Remove your soup from heat. Carefully place the soup in a blender or use an immersion blender in the pot, and puree until creamy and even.

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• Place soup back in your pot and add the heavy cream. Cook on medium heat until hot but do not bring to a full boil.
• Remove from the heat and stir in the grated parmesan.
• Serve immediately, or store in the fridge for up to 5 days. 

This soup is great on its own, with some warm bread (if you eat it), or with some sausages.