Sunday, February 9, 2014

Low Carb Asparagus Soup

Low Carb Asparagus Soup is a perfect low carb, keto side.
People often assume cream soups are heavy; big calorie and carb-bombs. But that couldn’t be further from the truth with this easy and delicious, Asparagus Soup. In 35 minutes or less you can whip this soup up and hold it until you’re ready to serve dinner, or make it ahead and serve it chilled.

Asparagus Soup makes a perfect side dish or center piece for a holiday meal, because it allows the hostess to whoop it up at her own party! (Remember, we made it ahead and served it chilled!) And you know that Fluffy Chix Cook, love make-ahead and lucky leftovers! We especially love it on Valentine’s Day, because it goes great with Beef Carpaccio or Great Grilled Steak and Simple Spring Greens Salad and doesn’t leave you feeling heavy and full.

Reserve blanched asparagus tips for garnish.

Add yogurt to pureed and strained asparagus soup.

Add your favorite low carb thickener if you like thick soup!
Whisk like crazy to prevent clumping.

We even have room to enjoy Chocolate Dipped Strawberries for dessert. No guilt. No calorie or carb bombs and a true romantic evening gets enjoyed by all! Even “the boys.” (You remember our “boys”: Buddy, Kevin, Tony, Shylling and Zippy, their stuffed toy dog, Wee Wee, Wee Wee’s baby, Skeeter and Stretch their giraffe, don’t you? Here they are being good little “boys” and here’s another photo before Zippy was “born” and Stretch came to live in our menagerie.)

The boys with my sissy, Khakki

The Boys - Valentine's 2011, when Kevin came
to live with us and 2 months before being
diagnosed with a late stage breast cancer.

Happy Valentine’s Day! Enjoy the soup and drop me a comment to let me know if you liked it. Please share Fluffy Chix Cook with your friends!


Asparagus Soup

Recipe By: Susie T. Gibbs
Serving Size: 1/4-1/6 Recipe     Yiled: 4-6 Servings
Preparation Time: 20 Minutes
Cooking Time: 15 Minutes
Start to Finish: 35 Minutes

Simple and elegant soup that tastes like spring. Fresh asparagus and fresh basil or tarragon push winter buh bye!

6 cups low sodium chicken broth, vegetable stock—or bone broth
1 shallot, chopped finely
1 clove garlic, peeled and chopped or pressed
1 pound asparagus
2 cups organic baby spinach
1/2 cup fresh basil leaves and stems, whole—or a mix of basil and tarragon
1/3 cup Greek yogurt
1/3 cup Parmesan cheese
sea salt
fresh ground black pepper
1-1 1/2 tsp low carb thickener (optional)

Topping per Serving (Optional)
2 tablespoons Greek yogurt

Prepare an ice water bath using a large mixing bowl, ice and water. Reserve.

Trim 1 1/2-inches from the tips of the asparagus. Reserve. Cut remaining stalks into 1-inch pieces, discarding the bottom 1-inch, because it's woody and fibrous.

Bring chicken stock, minced shallot and garlic to a boil over high heat, then reduce to simmer on low heat. Simmer 5 minutes. Choose the eight prettiest asparagus spear tips. Set a timer and cook them in the broth for 1 1/2 minutes. Remove asparagus tips using a slotted spoon or tongs and plunge into the ice water bath. Remove when cool and drain Reserve these spears for garnish.

Blanch spinach and fresh basil leaves for 30 seconds in the hot broth. Remove with a strainer and plunge into ice water to stop the cooking. Remove when cool and drain. Reserve.

Cook remaining asparagus tips and stalks in the broth until tender when pierced with a knife tip--about 7-8 minutes. Transfer soup to a blender. Add blanched spinach, basil, and grated Parmesan cheese. Place the lid on, keeping one edge open to release the boiling hot steam from the soup. Cover with a towel and pulse to blend the soup until smooth.

(Optional Step: If you like your soup, silky-smooth, run the soup through a mesh strainer or food mill. Make sure to scrape the underneath side of the strainer to return that beautiful strained puree to the soup.)

Add yogurt, kosher or sea salt and fresh ground black pepper. If desired, thicken soup with glucomannan powder or your favorite low carb thickener. Garnish with 2 asparagus tips per serving. Serve hot or cold. Soup can be made ahead if serving chilled.

NOTES: Adding the blanched spinach and herbs makes this soup a beautiful, bright green. It's a festive soup, perfect for special occasions, but it's so easy to make, you can enjoy it on a weekday. We love making Asparagus Soup ahead and serving it chilled. That way, things are done ahead of a party, and you only have to assemble the meal to serve it.

Serving Ideas: Serve with your favorite simple salad and quick protein for an elegant and easy meal.

Nutritional Information

4 Servings: 159 Calories; 5g Fat (26.5% calories from fat); 22g Protein; 8g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 6g Net Carbohydrate

6 Servings: 106 Calories; 3g Fat (26.5% calories from fat); 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 5g Net Carbohydrate

Add 2 Tablespoons Greek Yogurt per Serving: 8 Calories; 1g Fat (73.3% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 2mg Cholesterol; trace g Net Carbohydrate

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  1. MMMmmm!!! Thank you! Looks delicious!

    1. I hope you like it! Drop us a line and let us know how it turned out or let us know if we can help!


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