4 Cups Veggie Stock
1 oz Butter
200g Asparagus
Garlic
10g chopped onion
1/3 cup Cream
Salt & Pepper
4 Servings
4 Net Carbs / 150 Cals
1. Heat the butter in a large pan over a low/medium heat. Finely slice the garlic and finely chop the onion and add to the pan, cooking until tender.
2. Whilst the onion and garlic cook, remove the tough ends from the asparagus and dice the stalks into 1 and a half inch pieces, including the tips.
3. Add the diced asparagus to the pan and fry gently in the butter until tender – about 4/5 minutes. Remove the tips of the asparagus from the pan and set aside, leaving the stalks in the pan.
4. Add the hot vegetable stock and bring to the boil, then reduce to a simmer for 5-6 minutes.
5. Transfer the soup to a blender or use a stick blender to process until smooth.
6. Pour the soup into a clean pan and stir through the cream and season with salt and pepper to taste.
7. Divide the soup between four serving bowls and garnish with the reserved asparagus tips.
Recipe from Carb Manager
