- 2 pounds asparagus (2 bunches, tough ends snapped off)
- 1 tablespoon unsalted butter
- 1 onion (medium, chopped)
- 6 cups reduced sodium chicken broth
- 2 tablespoons low fat sour cream
- kosher salt
|Calories130Calories from Fat35|
|% DAILY VALUE|
|Calories from Fat35|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Choquette a month ago
Really good. I added some corn starch to thicken it up a bit. Super easy. Definitely will make again.
Argudo 3 months ago
My family liked it . Very good and easy to make Love it
Sarah Cohen 5 months ago
This recipe is yummy and easy! I did equal parts of sour cream and heavy cream for a little extra richness.
Alexis R. 5 months ago
Very good base recipe. I recommend following other reviewer and chargrill the asparagus a bit before adding to the stock (I used a pan on my stove). It gives the soup more flavor.
Polly C. 6 months ago
it turned out delicious! the only thing is the you have to strain the mixture otherwise you can feel the fibers of the asparagus and i don't like that, besides that it's so yummy! added an extra crostini
DEBBIE M. 6 months ago
I added a tsp flour to thicken up stock ,
Luanne Urry 6 months ago
Quic, easy and delicious! Will return this recipe to my kitchen more often
Hines 6 months ago
So good! Used Greek yogurt instead of sour cream cause who has that lying around? Next time would sauté celery with onion. Also would strain our celery and onion during immersion blending for nice texture in soup.
Jacquie I. 8 months ago
It has a nice taste but it was definitely not creamy, very runny I may add a little potato to it next time to add some volume
Hanna T. a year ago
easy to make and tastes great!