This is a great spring recipe. Healthy and delicious, the whole family will love it!
- 1 pound fresh asparagus
- 1/2 cup chopped onion
- 14.5 ounces of chicken broth
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- a pinch of freshly ground black pepper
- 1 cup milk
- 1/2 cup sour cream
- 1 tsp fresh lemon juice
- Remove the stems from the asparagus, set aside, and cut asparagust into 1 inch pieces.
Cook onion in 2 tablespoons butter in a large sauce pan over medium low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
- While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in sour cream, then add more broth to thin soup to desired consistency. Season with salt and pepper. Add lemon juice and garnish with asparagus tips.