This light and creamy soup features asparagus, a low-protein vegetable packed with vitamins. Perfect for a diabetic-friendly lunch or dinner, it's a delicious way to nourish your body without spiking your blood sugar.
Yields:
6 servings
Prep Time:
10 Mins
Cook Time:
40 Mins
Total Time:
50 Mins
Ingredients
2tablespoonsbutter
1onion, finely diced
salt to taste
4cupschicken broth
2cupswater
2poundsfresh asparagus, trimmed and cut into 1-inch pieces
Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
Use an immersion blender to blend soup until smooth, about 3 minutes.
For a finer texture, strain soup through a mesh strainer. Return strained soup to the pot and place on the stove.
Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.
Nutritional Info
Calories
187
Fat
15 G
Cholest
52 MG
Sodium
60 MG
Carbs
11 G
Fiber
4 G
Protein
5 G
Please note that these values are approximate and can vary based on factors such as specific ingredient brands, portion sizes, and any modifications made to the recipe. The information does not include optional ingredients.