Harlan Kilstein’s Completely Keto Asparagus Soup

Harlan Kilstein’s Completely Keto Asparagus Soup

Course: Soup
Cuisine: American
Servings: 8
Calories: 104 kcal



  • 8 cups chicken broth
  • 1 Tsp tarragon
  • 3 Pounds thin asparagus
  • 4 Tbs Coconut oil
  • 1/2 Tsp black pepper
  • 1 Tsp Pink Himalayan Salt


  1. Gather the asparagus and place on a cutting board
  2. Cut off the bottom part of each stalk of asparagus, and wash thoroughly
  3. Chop up the rest of the asparagus leaving half of the flower end tips whole
  4. Use a large deep skillet and put coconut oil on the bottom of the pan
  5. Put on medium-high heat
  6. Let heat up and place the asparagus and tarragon spice and cook on high tossing every minute or so
  7. After ten minutes, remove half of the flower ends and put in a bowl on the side
  8. Pour chicken stock in the pot
  9. Add salt and pepper
  10. Bring to a boil
  11. Reduce heat to low until asparagus looks soft, about ten minutes
  12. Using an immersion blender, blend soup to a creamy texture
  13. Serve individual bowls with a few pieces of Asparagus on top and perhaps a fresh green leaf for decorative purposes
  14. Cooking time: 40 minutes

Show More

Related Articles

Back to top button