1.   Trim the asparagus by removing the whiter woody bottom of each spear stem. Cut the stalk into ½ inch or 1 ¼ cm pieces. Set aside. Dice the onions. Set aside

2.   To a stock pot set over medium low heat, add the avocado oil or oil of your choice. Heat until oil is sizzling, then add the chopped onions. Cook until the onions are translucent and just starting to get a light golden color

3.   Pour the chicken or vegetable stock and water into the pot. Give it a quick stir. Increase the heat to medium and bring to a boil.

4.   Add the asparagus pieces, cook for about 8 minutes or until the asparagus is tender, but al dente. DO NOT OVER COOK

5.   Add the salt, pepper, paprika, nutmeg (freshly ground is most flavorful), and stir

6.   Pour in the heavy cream, stir and cook for 2 minutes, to cook out the raw cream taste

7.   Test asparagus for doneness. Turn off the heat

8.   The last step is to puree the soup. Use an immersion blender and puree until very smooth and creamy. Alternatively, ladle soup into a blender to about 1/3 of the total volume of blender. Loosen the lid or removable top to allow for steam release. Puree until very creamy. Pour into a clean bowl. Repeat until all the soup has been pureed

9.   Sprinkle the glucomannan on top of the pureed soup and immediately stir or whisk until completely incorporated – continue stirring for about 30 – 60 second for best results

10.   Ladle the soup into your serving bowl. OPTIONAL: garnish with 3 sauteed asparagus spears. Enjoy!