Put that fresh spring asparagus to good use in this creamy soup! Asparagus and onion are cooked in chicken broth, pureed, and combined with milk, sour cream, and a little fresh lemon juice.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
196 Calories
Recipe Instructions
Step 1
In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
Step 2
In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
Step 3
Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.
Ingredients
1 cup milk
1 teaspoon salt
2 tablespoons all-purpose flour
2 tablespoons butter
½ cup sour cream
1 pinch ground black pepper
½ cup chopped onion
1 teaspoon fresh lemon juice
1 (14.5 ounce) can chicken broth
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
