The asparagus bisque has a luxurious texture without all the added dairy. Add julienne ham and it makes the perfect soup that taste indulgent but is super healthy for you. P2, VLCD, Paleo, Low Carb
We came up with this because we were really craving a creamy, thick soup. Once it’s blended, asparagus has such a great texture. We wanted to add some protein and decided to use ham to get the classes split pea soup flavoring.
If you having company over, this would make the perfect meal to share without anyone knowing their eat healthy!
- 20 Asparagus spears 1 inch pieces chopped
- ¼ diced onion
- 2 cups low sodium chicken broth
- Salt/pepper
- (optional) 2 oz Julienned ham, turkey, or chicken
- Bring chicken broth and onions to a boil.
- when onions are translucent add in asparagus and season.
- remove 4-5 asparagus tops for garnish and set aside.
- cook for 5 min then pull off heat
- with hand blender or regular blender pulse until it is smooth and has a bisque like creaminess
- Serve in a bowl and garnish with asparagus tops and or optional proteins.
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About The Author
Tara
Tara is the co-founder of Everyday HCG and the chef behind recipes. She uses her classical culinary training with her first-hand HCG protocal experience to create recipes that are delicious and HCG-approved.
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