📝 About This Recipe
This luxurious, keto-friendly soup captures the essence of spring in a bowl, offering a vibrant green hue and a silky-smooth texture without the need for flour or starch. By gently sautéing fresh stalks with aromatic leeks and simmering them in a rich bone broth, we extract a deep, earthy sweetness that is perfectly balanced by a touch of heavy cream. It is a sophisticated, low-carb starter or light lunch that proves healthy eating can feel like an absolute indulgence.
🥗 Ingredients
The Aromatics
- 3 tablespoons Grass-fed Butter (unsalted)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
- 3 cloves Garlic (minced)
- 1 small Shallot (finely diced)
The Main Body
- 2 pounds Fresh Asparagus (woody ends trimmed, cut into 1-inch pieces)
- 4 cups Chicken Bone Broth (or vegetable broth for vegetarian option)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon White Pepper (ground)
- 2 sprigs Fresh Thyme (leaves removed)
The Finish
- 1/2 cup Heavy Whipping Cream (at room temperature)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 cup Parmesan Cheese (freshly grated)
For Garnish
- 1 tablespoon Extra Virgin Olive Oil (high quality for drizzling)
- 1 tablespoon Fresh Chives (finely chopped)
- 1 pinch Red Pepper Flakes (optional for heat)
👨🍳 Instructions
-
1
Prepare the asparagus by snapping off the tough, woody bottom ends. Cut the tender stalks into 1-inch pieces, reserving about 8-10 of the tips to use later as a garnish.
-
2
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until it begins to foam.
-
3
Add the sliced leeks and shallots to the pot. Sauté for 5-6 minutes until they are soft and translucent, but be careful not to let them brown, as this will discolor the soup.
-
4
Stir in the minced garlic and fresh thyme leaves. Cook for just 60 seconds until fragrant.
-
5
Add the asparagus pieces (excluding the reserved tips) to the pot. Season with sea salt and white pepper. Stir well to coat the vegetables in the aromatic butter.
-
6
Pour in the chicken bone broth. Increase the heat to medium-high and bring the liquid to a gentle boil.
-
7
Once boiling, reduce the heat to low, cover the pot, and simmer for 12-15 minutes, or until the asparagus is very tender when pierced with a fork.
-
8
While the soup simmers, blanch the reserved asparagus tips in a small pot of boiling water for 2 minutes, then immediately plunge them into an ice bath to keep them bright green and crisp.
-
9
Remove the soup pot from the heat. Using an immersion blender, blend the soup until completely smooth and velvety. If using a standard blender, work in batches and be careful with the hot liquid.
-
10
Return the blended soup to low heat. Stir in the heavy whipping cream and the grated Parmesan cheese until fully incorporated and the cheese has melted.
-
11
Add the lemon juice. This 'brightness' is the secret to cutting through the richness of the cream and bringing the asparagus flavor to life.
-
12
Taste and adjust seasoning with additional salt or pepper if needed. If the soup is too thick, add a splash more broth.
-
13
Ladle the hot soup into warmed bowls. Top each serving with the blanched asparagus tips, a sprinkle of chives, and a light drizzle of olive oil.
💡 Chef's Tips
Always use white pepper instead of black pepper to maintain the beautiful, clean green aesthetic of the soup. To ensure a perfectly smooth texture, pass the blended soup through a fine-mesh sieve before adding the cream. If you are dairy-free, substitute the heavy cream with full-fat canned coconut milk and use avocado oil instead of butter. Don't skip the lemon juice at the end; the acidity is crucial for balancing the earthy notes of the asparagus. When selecting asparagus, look for firm, bright green stalks with tightly closed tips for the freshest flavor.
🍽️ Serving Suggestions
Pair with keto-friendly almond flour cheddar biscuits for a comforting crunch. Serve alongside a crisp arugula salad with a light lemon vinaigrette. A chilled glass of Sauvignon Blanc provides the perfect acidic pairing for this earthy soup. Top with crispy pancetta or bacon bits for an added layer of salty, smoky flavor. For an elegant touch, add a dollop of creme fraiche and a tiny spoonful of caviar.