Cream of asparagus soup
Cream of asparagus soup recipe in the low carb category
Recipe ingredients:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1/2 celery, finely chopped
- 2 cups chicken stock
- 1 pound asparagus, chopped
- Salt and pepper to taste
- 1/4 teaspoon mace
- 3/4 cup whipping cream
- 3 hard boiled eggs, chopped
Recipe method:
- Melt the butter in a saucepan over medium heat.
- Add the onion and celery and cook, stirring often, until soft but not brown.
- Add the stock and bring to a boil.
- Add the asparagus.
- Simmer for 5 minutes.
- Add salt, pepper and mace.
- Remove from heat.
- Slowly stir in the cream.
- Reheat gently.
- Serve in bowls garnished with hard cooked egg.
Per serving: 144 cal (62% from fat, 21% from protein, 18% from carb); 8 g protein; 10 g tot fat; 7 g carb; 2 g fiber; 52 mg calcium; 1 mg iron; 327 mg sodium; 145 mg cholesterol