Cream of Asparagus Soup

By AzWench

Ingredients

• 1 tablespoon unsalted butter
• 8 ounces fresh asparagus, ends trimmed and cut to 1-inch lengths
• 1 tablespoon red onion, minced
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 1/2 cups low sodium chicken broth
• 1/2 cup heavy cream, at room temperature
• 1 teaspoon sour cream, optional

Preparation

Step 1

Heat the butter in a large pan over medium-high heat. Add the cut asparagus, red onion, garlic, salt, and pepper and cook while stirring for about 5 minutes.

Add the broth, raise the heat to high, and continue cooking until reduced by half, about 4 more minutes.

Remove from heat, pour the soup into a tall plastic container and puree using an immersion blender. Return the puree to the pan and heat over high heat, while stirring in the cream. Divide the soup between 2 bowls and serve garnished with 1/2 teaspoon dollop of sour cream in each.