Creamy Roasted Asparagus Soup

Yield: 6 cups
Serving size: 1 cup

Net Carb: 3.4g per serving
Fat: 22.3g per serving
Protein: 9g per serving

Ingredients

Roasted Asparagus

• 16 oz fresh asparagus spears (tough ends snapped off), sliced into 2-inch pieces
• 2 Tbsp butter, melted
• ¼ tsp sea salt
• ⅛ tsp black pepper

Soup Base

• 1 Tbsp butter
• 1 Tbsp minced garlic
• 4 cups (1 quart) chicken bone broth
• 2 tsp chicken bouillon, crumbled
• 2 tsp dried onion powder
• ¼ tsp black pepper
• ¼ tsp dry red chili pepper flakes
• 1 cup heavy cream
• 2 tsp lime or lemon juice
• ½ cup sour cream

Directions

Before you begin, preheat oven to 400 degrees Fahrenheit.

Roasted Asparagus

1. In a medium bowl, stir together asparagus slices, melted butter, and salt and pepper until asparagus is well coated.
2. Place asparagus on a baking sheet lined with parchment paper.
3. Roast for 10 minutes and remove pan from oven.
4. Turn asparagus pieces over and return to oven for an additional 10 minutes.

Soup Base

1. In a heavy medium-sized pot, heat butter on medium heat, and once melted, add garlic and stir for up to 1 minute or until slightly browned.
2. Stir in 2 cups of the chicken bone broth, chicken bouillon, onion powder, black pepper, and red chili pepper flakes, and continue to simmer for 2 to 3 minutes.
3. In a blender, add balance of bone broth (2 cups) and the roasted asparagus pieces and blend together until smooth.
4. Transfer all blender contents back to the broth mixture in the pot and bring to a simmer, stirring occasionally.
5. Add in heavy cream, lime/lemon juice, and sour cream, stirring together to blend in well.
6. Bring heat back to a simmer, stirring frequently, taking care not to scorch the bottom of the pot, until soup is a smooth consistency.
7. Serve and garnish as desired.