Ingredients:
- 1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
- 4 cups chicken broth, divided
- ½ cup chopped green onions
- 3 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 tsp. salt
- 1 pinch ground black pepper
- 1 cup heavy cream
- ½ cup sour cream
- 1 tsp. fresh lemon juice
Directions:
- Combine asparagus, 1/2 cup chicken broth and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 15 minutes.
- Transfer the mixture to a blender; puree until smooth and set aside.
- In the same saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper; cook, stirring constantly, for 2 minutes. Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils.
- Stir in pureed asparagus. Reduce heat to low and simmer for 10 minutes.
- Stir in sour cream and milk, and then add lemon juice last.
- Serve immediately either in a bowl or over toast points.
