Fresh Asparagus Soup

comments (0) August 4th, 2008     

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Ingredients:
1 lb. asparagus
1/2 cup chopped onion
1 can low-salt chicken broth (13-3/4 oz.)
2 tbsp. butter or margarine
2 tbsp. flour
1 tsp. salt
Pinch of pepper
1 cup milk
1/2 cup sour cream
1 tsp. fresh lemon juice

4 servings

Cut asparagus into 1⁄2-in. to 1-in. pieces. Put the asparagus, chopped onion, and 1⁄2 cup chicken broth in a saucepan, cover, and bring to a boil over high heat. Reduce heat and simmer uncovered until asparagus is tender, about 12 min. Process the mixture in a blender to purée the vegetables. Set aside.

In the same pan, melt the butter over medium-low heat. Blend in the flour, salt, and pepper. Cook, stirring constantly for 2 min. Don’t let the mixture brown. Whisk in the remaining chicken broth. Raise the heat to medium and cook, stirring constantly until the mixture boils. Stir in the asparagus purée and the milk.

Put the sour cream in a small bowl, ladle a little of the hot mixture into the sour cream to warm it, and stir to blend.

Add the sour cream mixture and the lemon juice to the soup and stir well. Continue stirring while heating the soup to serving temperature, but don’t allow it to boil. Serve immediately.

Recipe by Karen Pendleton
February 1997
from issue #7

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posted in: asparagus, soup

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