Ingredients
Scale
- 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
- 1/2 yellow onion
- 1 3/4 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- Pinch of ground black pepper
- 3/4 cup of milk
- 1/2 cup sour cream
- 1 tablespoon fresh lemon juice
Instructions
- In a large sauce pan combine asparagus chopped onion and 3/4 cup chicken broth
- Cover and bring to a boil
- Then reduce heat to low and cook for 10 minutes or until vegetables are tender
- Remove all the vegetable mixture and puree in a blender and set aside
- In the same sauce pan melt the butter on med/low heat
- Add flour whisking
- Add salt and pepper
- Cook stirring constantly for 2 minutes
- Whisk in remaining 1 cup of chicken broth on medium heat and bring to a boil
- Stir in the asparagus puree and the milk
- Put the sour cream in a small bowl and ladle in some of the hot soup
- Add the sour cream mixture and lemon juice to the soup
- Do not boil only heat to serving temperature at this point
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish