Michigan 
This soup recipe is rich and creamy and a nice way to enjoy this popular spring vegetable. Asparagus means “shoot” or “sprout” in Greek and is believed to have originated in the eastern Mediterranean region 2,000 years ago. Today, the majority of US asparagus grown in California. Along with a white and purple variety, asparagus has a phenomenal growth speed—up to 10 inches a day. It is considered to be one of the most nutritionally well-balanced vegetables.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb fresh asparagus, trimmed and cut to 1-inch pieces
- ½ cup chopped onion
- 1 can (14.5 oz) chicken broth, divided
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 tsp salt
- Pinch ground black pepper
- 1 cup milk
- ½ cup sour cream
- 1 tsp fresh lemon juice
Directions
- Combine asparagus, onion and ½ cup chicken broth in a large pot or saucepan.
- Cover and bring to a boil over high heat.
- Reduce heat and simmer uncovered until asparagus is tender, about 12 minutes.
- Blend mixture in blender or food processor to puree vegetables. Set aside.
- In same pot or saucepan, melt butter over medium-low heat and stir in flour, salt, and pepper.
- Cook, stirring constantly, for 2 minutes.
- Whisk in remaining chicken broth, increasing heat to medium.
- Cook, stirring constantly, until mixture boils.
- Stir in asparagus puree and milk.
- Mix sour cream with one ladleful of hot soup in a small bowl.
- Add sour cream mixture and lemon juice to soup.
- Stir together and lower heat, not allowing to boil.
- Serve immediately.
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