Cream of Asparagus & Leek Soup (Gluten-Free, Keto)
- Prep Time:
- 10 min
- Cooking Time:
- 20 min
- Serves:
- 6
Ingredients
2 Tbsp. Extra virgin olive oil or butter
1 medium leek, diced, white and light green part only
1 garlic clove, chopped
1 1/2 lb. Asparagus spears, trim the asparagus by removing the tough bottom inch, or any section that is white and hard to break off. Then cut 1 inch off the tips and set aside. Roughly chop balance of asparagus
5 cups GF vegetable broth
2 sprigs fresh thyme or 1 teaspoon dried thyme
250 g (1 cup) cream cheese
1 cup half and half cream
1/4 cup arrowroot flour/starch
Himalayan salt and GF ground black pepper to taste
Optional toppings; cream, fresh parsley or thyme
Instructions
- 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
- Add stock, cover and bring to boil. Reduce heat to low and cook for 10 minutes
- 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
- 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
- Season with salt and pepper to taste
- Ladle the soup into bowls and drizzle with cream and garnish with fresh thyme or parsley
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