Creamy Asparagus Soup
A silky asparagus soup blended with cream, Parmesan, lemon, and added protein
Ingredients
For the Soup:
2 Tbsp butter or beef tallow
1 medium onion, diced
3 cloves garlic, minced
1 ½ lb fresh asparagus, trimmed and chopped (reserve tips for garnish if desired)
4 cups chicken broth (unsalted)
1 cup heavy cream
2 oz cream cheese
½ cup grated Parmesan cheese
Zest of 1 lemon
2 Tbsp fresh lemon juice (adjust to taste)
Salt and black pepper, to taste
1 cup cooked shredded chicken thigh or breast
Optional Garnish:
Reserved asparagus tips, lightly sautéed in butter
Extra Parmesan
Fresh chives or parsley
Lemon wedges for serving
Macronutrients
(per serving, serves 4)
Protein: 22g
Fat: 40g
Carbs: 12g
Preparation
In a large pot, melt butter or tallow over medium heat. Add onion and garlic, cooking 3–4 minutes until softened and fragrant.
Add chopped asparagus (reserving tips if desired). Stir well, then pour in chicken broth. Bring to a simmer and cook for 10–12 minutes until the asparagus is very tender.
Using an immersion blender (or carefully in batches in a countertop blender), puree the soup until smooth.
Return soup to pot. Stir in heavy cream, cream cheese, Parmesan, lemon zest, lemon juice, salt, and pepper. Simmer gently 3–4 minutes until creamy. Add shredded chicken. Adjust lemon to taste.
Ladle into bowls, garnish with sautéed asparagus tips, extra Parmesan, fresh herbs, and a squeeze of lemon if desired. Serve hot.
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