Harlan Kilstein’s Completely Keto Asparagus Soup

Harlan Kilstein’s Completely Keto Asparagus Soup




Harlan Kilstein’s Completely Keto Asparagus Soup

Ingredients:

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

Serves 8




Gather the asparagus and place on a cutting board

Cut off the bottom part of each stalk of asparagus, and wash thoroughly

Chop up the rest of the asparagus leaving half of the flower end tips whole

Use a large deep skillet and put coconut oil on the bottom of the pan

Put on medium-high heat

Let heat up and place the asparagus and tarragon spice and cook on high tossing every minute or so

After ten minutes, remove half of the flower ends and put in a bowl on the side

Pour chicken stock in the pot

Add salt and pepper

Bring to a boil

Reduce heat to low until asparagus looks soft, about ten minutes

Using an immersion blender, blend soup to a creamy texture

Serve individual bowls with a few pieces of Asparagus on top and perhaps a fresh green leaf for decorative purposes

Cooking time: 40 minutes




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