Cream of Asparagus Soup

with Jan's adjustments
Original recipe
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 Ingredients
  • 1 pound asparagus cut in 1-inch pieces
  • 1 can chicken broth 14.5 oz, divided (I used my own soup broth)
  • ½ cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon salt (or to taste)
  • 1 pinch pepper
  • 1 cup milk (I use Fairlife lactose free)
  • ½ cup sour cream
  • 1 teaspoon fresh lemon juice


Prep
  • Trim/cut asparagus into 1 inch pieces
  • Thaw chicken broth
  • Chop ½ cup onion
  • Measure out ½ cup sour cream
Instructions
  • Cook asparagus and ½ cup onion in ½ cup broth until tender (about 12 minutes)
  • Puree until smooth (Vitamix blender is better than handheld)
  • In same sauce pan, melt 2T. butter, then stir in 2T. flour, 1t. salt, and pepper; cook about two minutes stirring constantly
  • Blend in remaining chicken broth and bring to a boil
  • Stir in 1 cup milk and pureed asparagus
  • Put ½ cup sour cream in a small bowl and stir in a ladleful of the hot mixture
  • Add back to soup and stir in 1t. lemon juice
  • Warm to eating temperature but do not boil
  • Serve