Ingredients
2lbsasparagus,tough ends snapped off
1tbspunsalted butter
1medium onion,chopped
6cupsreduced sodium chicken broth
2tbsplow fat sour cream
kosher salt and fresh pepper,to taste
2lbsasparagus (bunches, tough ends snapped off)
1tbspunsalted butter
1mediumonion (chopped)
6cupsreduced sodium chicken broth
2tbsplow fat sour cream
kosher salt and fresh pepper (to taste)
Preparation
Melt the butter over low heat in a large pot.
Add the onion, then sauté for 2 minutes until soft.
Cut the asparagus in half, then add them to the pot along with the chicken broth and black pepper, to taste.
Bring to a boil, then cover and cook on low for 20 minutes or until asparagus is very tender.
Remove the from heat, then add the sour cream.
Using a hand held blender, puree until smooth.
Serve warm, and enjoy!
Melt butter over low heat in a large pot. Add onion and sauté until soft, about 2-minutes.
Cut the asparagus in half and add to the pot along with chicken broth and black pepper, to taste. Bring to a boil, cover and cook low about 20 minutes or until asparagus is very tender.
Remove from heat, add sour cream and using your hand held blender, puree until smooth (or in two batches in a large blender).
