Ingredients
Units
Scale
- 2 pounds asparagus
- 1/2 medium onion, diced
- 3 tablespoons butter
- 5 cups chicken stock (use vegetable stock for vegetarian)
- 1 cup sour cream
- Salt and ground black pepper
- Chopped fresh chives for garnish (optional)
Instructions
- Wash the asparagus and drain. Snap off the tough, woody end of each spear and discard. Roughly chop the asparagus spears into 2-inch pieces. Set aside.
- In a Dutch oven or soup pot, cook the diced onion in butter over medium heat until soft and translucent (about 10 minutes). Add in the asparagus and the stock, and bring to a simmer. Allow to gently simmer for about 15-20 minutes, or until the asparagus is tender.
- Remove from heat, allow soup to cool slightly, and then (carefully) blend everything using a regular blender or a stick blender. If necessary, strain the soup through a fine mesh strainer after blending to remove any fibrous bits. Return the soup to the pot.
- Add the sour cream to the soup, stirring to blend.
- Season with salt and pepper to taste. Garnish with fresh chives, dill, or tarragon (optional).
- Prep Time: 0 hours
- Inactive Time: 0 hours
- Cook Time: 0 hours