This recipe is absolutely perfect for springtime: warm soup for a rainy day, the springtime-only chance to eat local asparagus, and the fresh, springy flavors of lemon and herbs.
Ingredients
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 (14.5 ounce) can chicken broth, divided
1/2 cup chopped onion, or green onion, and/or green garlic
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 cup milk or cream
1/2 cup sour cream
1 teaspoon fresh lemon juice
Directions
Combine asparagus, 1/2 cup chicken broth (or more to cover asparagus), and onion/garlic 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 and puree until smooth (or use immersion blender). 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/cream.
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. Garnish bowls with fresh dill, chives, or garlic chives.
Serves 4.
Recipe adapted from: AllRecipes
