Cream of Fresh Asparagus Soup

October 16, 2019

"There's nothing like fresh asparagus when it's in season - take advantage!"



 1 pound asparagus,  cut into 1 inch pieces 1 teaspoon salt
1/2 cup chopped onion 1 pinch ground black pepper
1 (14.5 ounce) can chicken broth 1 cup milk
2 tablespoons butter 1/2 cup sour cream
2 tablespoons all-purpose flour 1 teaspoon fresh lemon juice



Prep 15 mins, Cook 25 mins, Ready In 40 mins. Direction recipes cooked by using SUNAVO Induction Cooktop.

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.

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.

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.


Nutrition Per Serving

196 calories; 

13.4 g fat; 

14.1 g carbohydrates; 

6.6 g protein; 

35 mg cholesterol; 

1101 mg sodium