Step 1Trim any woody stems from the asparagus by cutting the tough ends off and then very carefully peeling the remaining stem sections with a vegetable peeler, if necessary.
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Step 1Trim any woody stems from the asparagus by cutting the tough ends off and then very carefully peeling the remaining stem sections with a vegetable peeler, if necessary.
Step 2Melt butter in a saucepan over medium heat until all melted. Add onions and garlic and cook gently for a few minutes.
Step 3Chop the asparagus into small pieces and add to the pot. Add chicken stock and increase heat to high.
Step 4Cook for a couple of minutes, or until asparagus is just tender but not soggy.
Step 5Remove from heat and use an immersion blender to blend until smooth. A standard blender will also do the trick.
Step 6I like to then pass it through a fine mesh sieve to make the soup extra smooth and silky. Trust me, it’s worth the extra effort.
Step 7Return strained soup to your saucepan and add cream, salt and pepper.
Step 8Heat gently until hot, but not boiling (or let it cool down and store in the fridge for up to 4 days). Just before serving, drizzle some olive oil on top of the plated soup to serve (1 2/3 to 2 cups per serving). Enjoy!