I had purchased a large bunch of fresh asparagus about a week ago and forgot about it. Still looked good but I could not eat all of it at one sitting. Needed to use it, so I went looking and ended up modifying this recipe for Cream of Asparagus Soup. Delish. Had two bowls full.

Ingredients:

• 1 pound fresh asparagus, trimmed and cut into 1 inch pieces. I cut off an discarded the woody ends.
• 1/2 cup chopped onion
• 1 (14.5 ounce) can chicken broth or vegetable broth. Actually used more.
• 2 tablespoons butter
• 2 tablespoons all-purpose flour Left this out.
• 1 teaspoon salt. This is to taste. The soup I had purchased was Low Salt so I added several shakes of Kosher Salt.
• 1 pinch ground black pepper
• 1 cup milk- I used cream
• 1/2 cup sour cream – full fat
• 1 teaspoon fresh lemon juice. Use pre-prepared juice.

Directions:

In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. I used the entire amount. 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. I scooped out the asparagus and added about ½ the soup.

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 cream. Much less stirring without the flour.

Put the sour cream in a small bowl, and stir in a ladle full 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.

This turned out really good. I could have grilled up some of the asparagus tips and added it as garnish. Next time.

ALL RIGHTS RESERVED © 2020 Allrecipes.com, Recipe By: MARBALET