Asparagus cream soup (lactose free)

Ingredients

• 400 g Asparagus, trimmed and sliced thinly
• 500 ml Chicken stock, low-socium and warmed through
• 1 pcs Onion, peeled and chopped
• 4 tbsp Cream, heavy, lactose free
• 2 tbsp Olive oil
• 1 tsp Basil, fresh, chopped

Method

1. Heat the olive oil in sauce pan over medium-high heat.
2. Add onion then cook, stirring for 5-6 minutes or until tender.
3. Add the asparagus and cook for 1-2 minutes more.
4. Add the stock and bring to a boil; reduce heat and simmer for 5-7 minutes. Add basil in last minutes of cooking.
5. Remove from the heat and stir in heavy cream. Purée the soup using immersion blender.
6. Serve with toasted rye bread sticks, croutons, or some gluten-free garnishing.