In a quaint cottage nestled at the edge of a lush, verdant forest, some culinary enthusiasts with a penchant for keto cuisine and a love for the bounty of spring embarked on a culinary quest.
With the arrival of asparagus season, the vibrant green stalks peeking through the soil inspired them to create a dish that would not only highlight the freshness of spring but also align with their ketogenic lifestyle. Thus, the idea for Completely Keto Asparagus Soup was born.
Armed with a bundle of tender asparagus, rich chicken broth, and a selection of herbs and spices, they crafted a soup that was both nourishing and flavorful. Coconut oil added a subtle richness, complementing the natural sweetness of the asparagus, while tarragon, black pepper, and Himalayan salt enhanced its earthy flavors.
This soup became more than just a meal; it was a celebration of seasonal produce and the simple joys of springtime cooking.
Ingredients
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
Instructions
-
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
