1 lb asparagus cut in 1 inch pieces
1 14 oz chicken broth
1/2 c chopped onion
2 T butter
2 T flour
1 t salt
1 c milk
pinch of pepper
1/2 sour cream
1 t fresh lemon juice
Directions
- Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside.
- In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes
- Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk.
- Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice. Warm soup through to serving temperature, without boiling. Serve immediately
196 | Calories |
13g | Fat |
14g | Carbs |
7g | Protein |