Keto Cream Of Asparagus Soup Food

CREAM OF ASPARAGUS SOUP

Steps:

• Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic, and cook, stirring until tender, about 5 minutes; season with salt and pepper. Add the asparagus and sauté 4 minutes. Add the chicken stock and bring to a boil. Reduce to a simmer and cook until the asparagus is very tender, about 30 minutes. Remove from the heat and let cool at least 5 minutes.
• Working in batches if necessary, carefully transfer the soup to a blender, filling it no more than halfway. Keep the lid slightly ajar and puree on high speed until smooth. Return the soup to the saucepan, stir in the sour cream and season with salt and pepper. Transfer to bowls, dust with the paprika and serve.

CREAM OF ASPARAGUS SOUP WITH COCONUT MILK

Steps:

• For the soup: Place a large pot over medium heat and add the olive oil. Add the onions, cover and cook, stirring occasionally, until softened, about 6 minutes. Stir in the asparagus and cook for 1 minute.
• Pound the lemongrass with a meat mallet or rolling pin until well bruised (to release the flavor). Stir in the broth and lemongrass and simmer until the asparagus is tender, about 10 minutes. Discard the lemongrass and stir in the parsley.
• Turn off the heat and puree the soup with an immersion blender. Stir in the coconut milk and peas and cook over medium heat until warmed through, 5 minutes. Season with salt and pepper, garnish with fresh lemon zest and the Asparagus Salsa if desired just before serving.
• For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
• Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.

KETO / LOW CARB CREAM OF BROCCOLI SOUP

Steps:

• 1. Add butter, cream cheese, garlic powder, onion powder & paprika to a large pot over medium heat. Stir frequently until melted and blended together.
• 2. Add heavy cream and chicken broth, stir to combine. Bring to a boil over medium high heat, stirring occasionally. Once boiling allow to boil 5-8 minutes.
• 3. Add broccoli, stir and return to a boil. Once boiling reduce to simmer and cover. Cook for an additional 20 minutes.
• 4. Remove from heat, add cheddar, salt and pepper to taste. Stir and Serve.
• This makes 6 - 1 cup servings at 4.1 net carbs.

CREAM OF FRESH ASPARAGUS SOUP II

Steps:

• In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
• In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
• Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)

Steps:

• Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
• Cut stalks and all remaining asparagus into 1/2-inch pieces.
• Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
• While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
• Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
• Add lemon juice and garnish with asparagus tips.