asparagus and sage soup

Making a lot of soup lately… It calms me drinking soup during this quarantine. I can feel the bone broth nutrients hitting my system and I’m immediately calmed knowing that I’m putting ingredients in my body that are good for me.
Good for my gut, for my mind and took no time at all to make.

This soup has a very, very low amount of carbs and sugar. Asparagus, besides the obvious potty humor you could insert here, has almost no faults. Using half and half or heavy whipping cream to keep the soup creamy and choosing bone broth, all keeps the calories down as well. You could choose to substitute cashews for the half and half if you don’t do well with dairy. I use the soup maker I’ve referenced in my past Soup posts (check for the link therein) or, just use your regular preferred method.

You Will Need:

  • Asparagus (depending on the amount of people you are feeding. I used 20 stems of asparagus for 3 servings)
  • A large container of Heavy Whipping Cream / Half and Half
  • Dried Sage (powder form found with all other spices)
  • Salt and Pepper
  • Chicken Bone Broth (or regular broth if you prefer)

Trim the rough ends off.

Clean your asparagus.

Cut into thirds.

Drop your asparagus, the bone broth and the cream into the container with salt and pepper and start cooking (2 parts broth, one part cream – you only need the cream to make it smooth so, use your best judgement based on how much soup you’re making; you can always add more).

When done (if using the soup machine it will be done and blended in 18 mins, otherwise cook the asparagus until soft and then blend together).
If you chose to use cashews in place of the dairy, cook the cashews with the asparagus and blend those as well.

At this point, add your dried sage to taste, using more salt and pepper as well if necessary.

If you want this to thicken even more, simply leave it all in a container overnight in the fridge. It will thicken, loosening only slightly upon reheating. If you used cashews it will not thin out and will be very thick the first time you cook the soup. Use some of the left over broth to thin if necessary.

2 Comments Add yours

  1. Susan Turner says:

    I love asparagus so this will be the first one I make in the new pot. I cut calories by using fat free half and half. It’s kind of my guilty pleasure.

    Liked by 1 person

    1. Oh that sounds like a good idea! 😀 And I’m glad you like asparagus! This definitely has that taste to it though the sage worked so well, I have to say!


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