Cream of Asparagus Soup

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

Yield:
4 servings
Level:
Easy

CATEGORIES
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Easter