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Tuesday, April 22, 2014

Cream of Asparagus Soup

Spring is always such a busy time for me. This is a cheater recipe. It is a lovely soup, mind you, but uses a can of asparagus rather than fresh. If I bother to buy and cook fresh, I want to eat it that way! And I never eat canned asparagus as a side. Way too mushy for me. That mush makes a wonderful soup, though.

This is creamy and cheesy. Yum. And that lemon pepper just makes in sing. Don't leave it out! On the run today, so that is all I have. This soup will be done in almost no time at all. Enjoy.

This is a lovely, light green soup with a delicious cheesy flavor. Perfect for a springtime lunch.

14.5 oz can asparagus (411 g)
2 cups chicken broth (500 mL)
1/2 cup cream (125 mL)
1/4 cup Parmesan cheese (60 mL)
1 tsp lemon pepper (5 mL)
1/2 tsp salt (2 mL)
1/2 tsp onion powder (2 mL)

In a blender, puree the asparagus with the chicken broth. In a medium sized saucepan, combine the puree, cream, cheese, salt, lemon pepper and onion powder. Simmer over low heat for ten minutes.

Yield:  4 servings at  129 calories  7 g protein  10 g fat  1 g fiber  3 g net carbs 

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1 comment:

Shirley said...

I had a couple of cans of asparagus in the cupboard and this is the perfect use for them!!
Thank you for sharing your wonderful recipes.