Keto Mom
Mar 12, 20201 min
6 Servings
2 lbs of green asparagus stalks
2 tbsp butter, divided
2 tbsp fresh lemon juice
1 tbsp olive oil
2 cloves garlic, minced
1 yellow onion, diced (optional)
5 c low sodium vegetable broth
1/2 c heavy cream
chopped fresh parsley, for garnish
salt and fresh ground pepper, to taste
*Snap off the tough ends of the asparagus and discard ends.
*Cut stalks of asparagus into 1-inch pieces and set aside.
*Heat up 1 tbsp of olive oil and 1 tbsp of butter in a 4-quart, or bigger soup pot.
*Stir in onions and cook for 1 minute (onions optional)
*Add asparagus in the pot; stir in minced garlic and season with salt and pepper. Continue to cook for 5 minutes, stirring often.
*After adding in the broth, bring to a boil. Lower the heat and allow to simmer, cover with a lid, and continue to cook for 12 to 14 minutes, or until asparagus is soft.
*Remove lid and purée soup in batches in a regular blender until completely smooth, OR puree soup with an immersion blender.
*Pour soup back into the pot and add medium heat..
*Whisk in lemon juice and heavy cream.
*Bring soup to a slow boil and mix remaining tablespoon of butter.
*Remove from heat and sprinkle with parsley
Serve and Enjoy!