Description
There’s nothing like fresh asparagus when it’s in season – take advantage!
Ingredients
- 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
- ½ cup chopped onion
- 1 (14.5 ounce) can chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 cup milk
- ½ cup sour cream
- 1 teaspoon fresh lemon juice
Instructions
- Combine asparagus
- 1/2 cup chicken broth
- and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer
- uncovered
- until asparagus is tender
- about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside.
- In the same saucepan
- melt butter over medium-low heat. Stir in flour
- salt
- and pepper; cook
- stirring constantly
- for 2 minutes. Increase heat to medium; add remaining chicken broth
- stirring constantly
- until the mixture boils. Stir in pureed asparagus and milk.
- Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice. Warm soup through to serving temperature
- without boiling. Serve immediately.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4