Wednesday, September 18, 2019



  • 1 pound fresh asparagus, trimmed and reduce 1 " pieces
  • 1/2 cup chopped onion
  • 1 (14.5 ounce) can chicken broth
  • two tablespoons butter
  • two tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 pinch ground pepper
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 teaspoon freshly squeezed lemon juice
  • Add all ingredients to list out
  • Add all ingredients to list out


40 m
  1. Inside a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and produce to some boil over high temperature. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mix inside a blender to puree the vegetables. Put aside.
  2. Within the same saucepan, melt the butter over medium-low heat. Stir within the flour, salt, and pepper. Prepare, stirring constantly for just two minutes. Whisk within the remaining chicken broth, while increasing heat to medium. Prepare, stirring constantly before the mixture boils. Stir within the asparagus puree and also the milk.
  3. Place the sour cream in a tiny bowl, and stir inside a ladleful from the hot soup. Add some sour cream mixture and also the fresh lemon juice towards the soup. Stir while heating the soup to serving temperature, try not to let it boil. Serve immediately.

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