Cream of Asparagus Soup

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 stick unsalted butter
  • 1/2 onion, chopped, (about 1/2 cup)
  • 1 clove garlic, crushed
  • Salt and freshly ground black pepper
  • 2 pounds asparagus, ends trimmed and cut into 1-inch pieces
  • 6 cups chicken stock
  • 1 pint sour cream, room temperature
  • 2 teaspoons Hungarian hot paprika, for garnish
Directions

Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


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4.7 115
This is so good. I made some changes. I use lowfat plain yogurt instead of sour cream. Also, after the veggies are done simmering, I use a spoon to scoop them into a food processor, leaving as much liquid in the pot as possible. It seams easier than dumping it all in the processor. I have also used this recipe with broccoli in place of asparagus and it's fabulous. I'm making it again now with asparagus and this time I added baby portabello mushrooms (I'm reducing the amount of stock since the mushrooms put off more liquid). item not reviewed by moderator and published
Perfect and easy! item not reviewed by moderator and published
Made this oh so delicious soup today. Wow fantastic & so easy!!!! item not reviewed by moderator and published
Wonderful! Added the Juice of 2 lemons instead of salt and tasted wonderful despite having added no salt! item not reviewed by moderator and published
Didn't change a thing. Excellent! item not reviewed by moderator and published
So easy, so good! I didn't add any salt because of my diet, and it was still delicious. With a slice of crusty bread and butter, a glass of Pino Grigio, fantastic. Thank you for a wonderful meal. item not reviewed by moderator and published
Outstanding! used 8oz sour cream whisked first w a bit of soup which was blended in food processor half at a time. Also used regular butter and Knor brand reduced sodium homestyle stock, omitting salt until the end after tasting. Having gluten free grilled cheese sandwich on the side. item not reviewed by moderator and published
This was awesome...The hardest part was getting the soup blended. This was well worth making. item not reviewed by moderator and published
Little runny but tastes good. As for the comment about the sour cream curdling you wisk it first and then incorporate some of the hot liquid until blended then add back into soup. item not reviewed by moderator and published
Made 1/3 recipe, added 1/2 diced potato and a few dashes of hot sauce. Excellent. item not reviewed by moderator and published
What a great idea! Thanks! item not reviewed by moderator and published

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