Cream of Asparagus & Leek Soup (Gluten-Free, Keto)

Instructions

• 1.

  In a large soup pot heat olive oil over medium heat. Add the leeks, and garlic and cook, occasionally stirring until soft. About 5 minutes. Stir in asparagus and thyme and cook for 1 more minute

• 2.

  Add stock, cover and bring to boil. Reduce heat to low and cook for 10 minutes

• 3.

  Transfer 3/4 of the soup into a high-speed blender or food processor with cream cheese. Puree until smooth and return back to the pot

• 4.

  Whisk together cream and arrowroot flour and add to the soup with the asparagus tips. Bring to a gentle boil, while stirring, cook until the soup thickens. About 2 minutes

• 5.

  Season with salt and pepper to taste

• 6.

  Ladle the soup into bowls and drizzle with cream and garnish with fresh thyme or parsley