Cream of Asparagus Soup Recipe
—·American

Ingredients
- 2 lbs asparagus (from 2 bunches, tough ends snapped off)
- 1 tbsp unsalted butter
- 1 medium onion (chopped)
- 6 cups reduced sodium chicken broth
- 2 tbsp low fat sour cream (or full fat Greek yogurt)
- kosher salt and fresh pepper (to taste)
Instructions
3 steps
- 1
Melt butter over low heat in a large pot. Add the onion and sauté until soft, about 2 minutes.
2 min - 2
Cut the asparagus in half and add to the pot along with chicken broth and black pepper, to taste. Bring to a boil, cover and cook low about 20 minutes or until asparagus is very tender.
20 min - 3
Remove from heat, add sour cream and using your hand held blender, puree until smooth (or in two batches in a large blender).
Progress
0 / 3 steps
Nutrition
Per serving (based on 6 servings)
Calories
81cal
Protein
6.0g
Carbs
10.0g
Fat
3.0g
Fiber
4.0g
Sugar
1.0g
Sodium
576mg
Saturated Fat
2.0g
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