Name: Cream of Asparagus Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 persons
Cuisine: Caribbean
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

Front shot of Cream of Asparagus Soup in a bowl with spoon on the side

Aerial shot of Cream of Asparagus Soup in a bowl with asparagus on the side

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Sometimes all you're craving is a hot & steamy bowl of homemade soup, the ultimate comfort food for any time of the day. With springtime comes asparagus season when asparagus is in its prime but can be found year-round in most shops. This easy Cream of Asparagus Soup recipe is made with keto ingredients that will fill you up and keep your metabolism churring throughout the day and your energy high. Asparagus, being on the list of consumable keto vegetables, is low in carbs and high in dietary fiber with the added health benefits of being high in iron, low in calories, improving digestion, and is loaded with antioxidants.

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.

Equipment Needed

Baking Sheet

Blender

Colander

Cutting Board

Fine Mesh Strainer

Large Mixing Bowl

Large Pot

Medium Mixing Bowl

Oven

Stovetop

Author: Jennifer Dodd

Prep Time

15 mins

Cook Time

45 mins

Total Time

60 mins

Serves

6 persons

Ingredients

Cream of Asparagus Soup

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

Asparagus Soup Garnish

2 bunches Asparagus Tips
1 tablespoon Olive Oil
1/4 cup Parmesan Cheese, finely grated
1/4 teaspoon Sea Salt
1 tablespoon Heavy Cream

Instructions

Cream of Asparagus Soup

Rinse the asparagus in the sink using a colander, then transfer to a cutting board & cut off the tips of the asparagus, reserving them for the garnish. Roughly cut the remaining asparagus into 1 inch thick pieces & set them aside.

Set up a heavy bottom large pot onto the stovetop setting the temperature to medium-high heat, allow the pot to heat up for several minutes.

Add olive oil & onions to the pot and sauté the onions using a rubber spatula for a few minutes until the onions turn translucent.

Add in the garlic, and sauté for 1 minute.

Add the asparagus and the celery root, and sauté for 5 minutes stirring the vegetables consistently.

Add the vegetable stock, bay leaf & fresh thyme, and bring the soup to a simmer.

Turn the heat down to medium-low and allow the soup to simmer for 30 minutes until all the vegetables are tender, and the stock has reduced by 1/4.

Turn off the heat and add the heavy cream & salt to the soup. Remove the pot from the stovetop, transferring it to a heatproof surface to cool a little for 5 minutes to blend the soup.

Add the spinach to the soup after it's cooled down & remove the bay leaf.

Set up a high powdered blender, and in batches, blend the soup to a smooth consistency without any vegetable pieces remaining. Next, strain the soup through a fine-mesh strainer over a large bowl or container for a more refined soup. It's unnecessary but will eliminate any fibers remaining in the soup, resulting in a creamier texture.

Stir in the lemon juice & fresh cracked pepper into the finished soup, checking for seasoning, and add more salt if needed.

Asparagus Soup Garnish

Preheat the oven to 400 °F.

Line a baking sheet with parchment paper

Using a medium-sized bowl, add the asparagus tips, olive oil, Parmesan cheese & salt, tossing everything together.

Spread out the asparagus evenly onto the lined baking sheet & roast in the oven for 5 minutes flipping the asparagus halfway through cooking. They should be a caramelized brown color with crispy Parmesan cheese stuck to the asparagus tips.

Portion the soup evenly into large bowls, and distribute the roasted Parmesan asparagus as a garnish into each bowl. Using a spoon add a drizzle of heavy cream onto each bowl in a circular motion to create a lovely pattern on the soup.

Sit back & enjoy your creation.

Cream of Asparagus Soup

Ingredients

Instructions

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