Cream of Fresh Asparagus Soup

Servings 4


  • 1 lb. Fresh from the Start™ Asparagus trimmed and cut into 1 inch pieces
  • 1/2 cup Chopped Onion
  • 2 Tbsp. Butter
  • 2 Tbsp. All-Purpose Flour
  • 1 tsp. Salt
  • 1 pinch Ground Black Pepper
  • 1 cup Milk
  • 1/2 cup Sour Cream
  • 1 tsp. Fresh Lemon Juice


  • In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat.
  • Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes.
  • Process the mixture in a blender to puree the vegetables. Set aside.
  • In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper.
  • Cook, stirring constantly for 2 minutes.
  • Whisk in the remaining chicken broth, and increase the heat to medium.
  • Cook, stirring constantly until the mixture boils.
  • Stir in the asparagus puree and the milk.
  • Put the sour cream in a small bowl, and stir in a ladleful of the hot soup
  • Add the sour cream mixture and the lemon juice to the soup
  • Stir while heating the soup to serving temperature, but don't allow it to boil.
  • Serve immediately.
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