Cream of Asparagus Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 pound fresh asparagus, trimmed and cut into 1-inch pieces

1 (14.5 ounce) can chicken broth, divided

½ cup chopped onion

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt, or to taste

1 pinch ground black pepper

1 cup milk

½ cup sour cream

1 teaspoon 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.

Nutrition

• Calories: 197 kcal
• Total Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 39 mg
• Sodium: 1047 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 7 g