Categories: Soup

Ingredients

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup chopped onion
• 14.5 oz. can chicken broth
• 2 tbsp. butter
• 2 tbsp. flour
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup milk
• 1/2 cup sour cream
• 1 tsp fresh lemon juice

Directions

1. Combine asparagus, onion and 1/2 cup broth in a saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer, covered, until asparagus is very tender, about 12 minutes. Puree mixture in a blender.

2. Melt butter over medium-low heat in same saucepan. Whisk in flour, salt, and pepper and cook, whisking constantly, until mixture is golden and paste-like, about 2 minutes. Whisk in remaining broth in a stream. Increase heat to medium and bring to a boil, stirring constantly. Stir in asparagus puree and milk and heat 1 minute.

3. Put sour cream in a small bowl, then stir in 1/2 cup soup to temper cream. Stir sour cream mixture and lemon juice into soup and heat for 1 minute (do not let boil). Ladle into soup bowls and serve immediately.

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