Fresh Asparagus Soup


Good morning! Today I’m sharing with you a recipe I tried for the first time this past Sunday. I recently got a cookbook with fresh veggies and fruits recipes, and this was one that I thought looked delicous — and it was! (Plus, it has sour cream in it, so that pretty much guarantees yumminess in my opinion.) I hope you enjoy it!

1 lb. fresh asparagus
2 cups chicken broth
1/2 cup chopped onion
1 garlic clove, chopped (or 1/4 tsp. garlic powder)
3/4 tsp. thyme
1 Tbsp. all-purpose flour
2 cups milk
2 tsp. butter
1/2 tsp. salt
1/2 cup sour cream
1 Tbsp. lemon juice

Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces.
Combine asparagus, broth, onion, garlic, and 1/2 tsp. thyme in a large saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes. Remove from heat; let stand 10 minutes. Process asparagus mixture in blender or food processor until smooth. Return to pan.

Whisk together flour and milk until smooth. Gradually add flour mixture to asparagus mixture, whisking until blended. Bring to a boil, stirring constantly. Reduce heat; simmer, stirring constantly, 5 minutes. *Remove from heat; stir in butter, salt, and remaining 1/4 tsp. thyme.

Combine sour cream and lemon juice. Top each serving with about 5 tsp. sour cream mixture.

Makes 4 servings.

*Or add last 4 ingredients together to asparagus mixture and heat through.

Annnnnd there you have it!

Have a blessed day!


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