• 1 lb asparagus, chopped
• 1/2 c chopped onion
• 1 (13 1/2 oz) can chicken broth
• 2 T butter
• 2 T flour
• 1 tsp salt
• dash pepper
• 1 c milk
• 1/2 c sour cream
• 1 tsp lemon juice

Cook asparagus with onion and 1/2 c broth in a covered sauce pan 8-10 mins, or until asparagus is just tender. Put in blender until smooth.

Melt butter. Blend in flour, salt and pepper. Add remaining broth. Heat stirring constantly until mixture just starts to boil.

Stir in asparagus puree and milk. Add a small amount of the hot mixture to the sour cream; then add to rest of hot mixture. Add lemon juice, stirring frequently.

Heat to serving temperature. Serve with chopped chives.

Back to Soup List Back to Main List