Recipe courtesy of Sunny Anderson
Episode: Clean Bowl Club
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

More from:

Easter

IDEAS YOU'LL LOVE

Cream of Asparagus Soup

Recipe courtesy of Food Network Kitchen

Roasted Asparagus

Recipe courtesy of Alton Brown

Roasted Asparagus

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Kale Soup

Recipe courtesy of Trisha Yearwood

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Cream of Broccoli Soup

Roasted Asparagus

Recipe courtesy of Giada De Laurentiis

Cauliflower Soup

Recipe courtesy of Robert Irvine

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking