I’ve been wanting some cream of asparagus soup lately and finally remembered to pick up two cans of asparagus at the store today. This can also be made with cooked fresh asparagus, but be sure to cook it VERY tender before trying to puree it. This recipe is Induction friendly and very good with a nice green salad.
2 14-oz cans cut asparagus, with liquid
1 c. chicken broth
2/3 c. cream
Dash each salt and pepper
DIRECTIONS: Open and drain asparagus liquid into soup pot. Place asparagus into food processor or blender and puree until smooth. Add to the liquid in the pot. Add chicken broth and bring to a boil. Lower heat to very low and add cream, salt and pepper. Cook 2 minutes. Thicken with several light dustings of xanthan gum, whisking constantly and waiting between dustings to allow it to thicken.
NUTRITIONAL INFO: Makes 4 large bowls, each contains:
15.6 g fat
6.65 g carbs, 2.05 g fiber, 4.6 NET CARBS
7 g protein
1018 mg sodium
30% RDA Vitamin A, 45% C, 32% copper, 20% phosphorous, 23% riboflavin, 28% manganese and 28% niacin