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A typical cream of asparagus soup is thickened with either potatoes or flour. We used celery root to thicken the soup, also known as celeriac. It is low in carbs, but it adds a sweet, nutty flavor and velvety texture to the soup. Vegetable stock, onions, garlic, fresh thyme, bay leaves, heavy cream, cracked black pepper, lemon juice, and spinach added last minute for vibrant color and more nutrients. The texture is what makes a soup go from good to great. So removing the beautiful tips of the asparagus and roasting them with Parmesan cheese for the garnish at the end will be a pleasing surprise for your pallet.
Serve this soup on its own, with a side of warm keto focaccia bread, salad like Keto Taco Salad, or as a fancy appetizer at your next dinner party.
Note: Check any store-bought labels to ensure the ingredients are keto.
Ingredients
- 2 bunches Green Asparagus
- 2 tablespoons Olive Oil
- 2 Medium Yellow Onions, large diced
- 4 cloves Garlic, whole
- 1 small Celery Root, peeled and medium diced
- 4 cups Vegetable Stock, homemade or store-bought.
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme, chopped
- 1 cup Heavy Cream
- 1 1/2 teaspoons Kosher Salt
- 1 (6 oz) bag Fresh Spinach, pre-washed
- 1/2 Lemon, juiced
- 1/4 teaspoon Cracked Black Pepper
- 2 bunches Asparagus Tips
- 1 tablespoon Olive Oil
- 1/4 cup Parmesan Cheese, finely grated
- 1/4 teaspoon Sea Salt
- 1 tablespoon Heavy Cream

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