Cream of Asparagus Soup
This easy creamy asparagus soup is perfect for making the most of fresh asparagus when it's in season — take advantage!
fresh asparagus, trimmed and cut into 1-inch pieces
1
pound
chicken broth, divided
1
(14.5 ounce) can
chopped onion
½
cup
butter
2
tablespoons
all-purpose flour
2
tablespoons
salt, or to taste
1
teaspoon
ground black pepper
1
pinch
milk
1
cup
sour cream
½
cup
fresh lemon juice
1
teaspoon
 Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside.
  In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.
  Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk.
  Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice. Warm soup through to serving temperature, without boiling. Serve immediately.
