Ingredients
500 g fresh asparagus, trimmed and cut into 2.5 cm pieces
1 can (400 g) chicken broth, divided
50 g chopped onion
30 g butter
20 g all-purpose flour
5 g salt
1 pinch ground black pepper
240 ml milk
120 ml sour cream
5 ml fresh lemon juice
Directions
Step 1
In a large saucepan, combine the asparagus, 120 ml of chicken broth, and onion. Cover and bring to a boil over high heat. Then, reduce the heat to medium-low and let it simmer, uncovered, until the asparagus is tender (about 12 minutes). Transfer the mixture to a blender and puree until smooth. Set aside.
Step 2
In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly, for 2 minutes.
Step 3
Increase the heat to medium and add the remaining chicken broth, stirring constantly until the mixture boils. Stir in the pureed asparagus and milk.
Step 4
In a small bowl, place the sour cream and stir in a ladleful of hot soup until blended. Pour this mixture into the soup and stir in the lemon juice. Warm the soup through to serving temperature without boiling. Serve immediately.