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

1. 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.
2. In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes
3. Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk.
4. 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