Cream of Asparagus Soup II
Shared with me by: Cami G (friend)
The lemon juice really adds to the overall great flavor and creamy texture of this soup
Ingredients
- 2 lbs. fresh asparagus, trimmed and cut into 1-inch pieces (do not use tough part at the bottom of stalks)
- 1 c. diced yellow onion
- 2 (14/5 oz.) cans chicken broth, divided
- 4 Tbls. butter
- 4 Tbls. unbleached all-purpose white flour
- 2 t. salt
- 1 t. coarse black pepper
- 2 c. milk
- 1 c. low-fat sour cream (Daisy)
- 2 t. fresh lemon juice
Instructions
In a large soup pot, add asparagus, onion and 1 cup chicken broth. Cover and bring to a boil over high heat. Reduce heat and simmer partially covered until asparagus and onions are tender (about 15 minutes).
Place half of asparagus mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel or piece of paper towel over the opening in the blender lid (to avoid splatters). Blend until smooth. If needed, add a little chicken broth so it puree’s easily. Pour pureed soup into a bowl. Repeat procedure with remaining asparagus and add to same bowl.
In the same soup pot, wipe out any remaining onion chunks, if any. Melt butter; using a wire whisk, stir in flour, salt and pepper. Cook, stirring constantly with whisk until mixture is blended smooth (about 1-2 minutes). Whisk in the remaining chicken broth. Stir about 5 minutes until blended well and slightly creamy.
Stir in asparagus puree and milk.
Put sour cream into a medium bowl and add 2 ladlefuls of hot soup. Blend well with a wire whisk and add to soup pot along with lemon juice. Stir and enjoy.
NOTE: Serves 4-6