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Asparagus soup (naturally low in carbs)
15 ounce can asparagus, reserve liquid (use fresh if you like-cut ends off, chop/1/2 bunch) 1 1/2 cups chicken broth, about 1/4 teaspoon marjoram 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon pepper 1/4 cup heavy cream * 1 tablespoon fresh parsley * Salt, to taste
Add broth to the liquid from the can of asparagus to make 2 cups. If whole, chop the asparagus roughly. Put the asparagus, liquid from the can and the broth in a medium pot. Puree with an immersion blender until smooth. Add the seasonings and bring to a boil; turn down the heat. Add the cream and parsley and just heat through. Add salt, if needed. I didn't need to add any to mine.
Makes 2 large servings
You can use 1/2 cup half and half instead of cream and 1/2 teaspoon dried parsley instead of fresh.
With 1/4 cup heavy cream: Per Serving: 157 Calories; 13g Fat; 7g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
With 1/2 cup half & half: Per Serving: 134 Calories; 9g Fat; 8g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs