Low-carb asparagus cream soup

Ingredients for 2 servings:

• 500 g asparagus, white
• 250 ml water
• 50 ml white wine
• ½ small lemon(s), juice
• 1 pinch(s) erythritol (sugar substitute) or xylitol, nB more
• salt and pepper
• 50 g butter
• 50 ml cream
• some parsley
• e.g. chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian, without flour or binding agents

Peel the asparagus and, to avoid bitterness caused by improper harvesting, trim 1.5-2 cm off the bottom. If you want to do the work yourself, you can wash the peels, leaving the potentially bitter ends, and boil them for about 15 minutes. But that’s not necessary. I don’t think it’s necessary here. Cut the asparagus into pieces, leaving a longer piece (about 8 cm) at the tip so that it can be easily fished out after cooking. Place all the asparagus pieces in a pot, add water, white wine, lemon juice, salt, xylitol, and 20 g of butter. Cook for about 15 minutes, depending on the thickness of the asparagus. Remove the asparagus tips, cut them into smaller pieces, and set them aside. Place the remaining asparagus and all the broth in a blender. Add the cream, a little salt and pepper, and the remaining 30 g of butter, and blend for at least 20 seconds on speed 4. Alternatively, you can puree it with an immersion blender. It will be smoother in a blender, though. Season to taste and add the asparagus tips. Ladle into bowls and garnish with parsley and/or chives. This light asparagus cream soup is made entirely without thickeners.