Asparagus Tarragon Cream Soup
4.3g
Net Carbs
6.5g
Protein
11.1g
Fat
2.8g
Fiber
146
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 1/4 teaspoon Salt
- 3/4 cup Heavy Cream
- 1/2 tablespoon Tarragon leaf
- 3 stalk, medium (7-1/2" - 8" long) Celery
- 1 tablespoon Extra Virgin Olive Oil
- 1 small Onion
- 1/4 teaspoon Black Pepper
- 3 14.5 ounces cans Chicken Broth, Bouillon or Consomme
- 2 pounds Asparagus
Directions:
- Heat oil in a large pot over medium-high heat. Add diced white onion and cook 5 minutes, until softened but not browned.
- Add broth, diced asparagus, chopped celery, salt, pepper and half of the tarragon to the pot. Bring to a boil.
- Lower heat, cover and simmer 20 minutes, until asparagus is very tender.
- In a blender, puré soup in batches until smooth. Return to pot. Add cream and remaining tarragon and heat soup through over medium heat. Season with salt and freshly ground black pepper.
