“I love asparagus — I grew up eating white asparagus in Germany. My parents would usually grill the stalks or make a soup similar to this one,” says Sunny.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons unsalted butter
- 1/2 onion, chopped
- 1 clove garlic, crushed
- Kosher salt and freshly ground pepper
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 6 cups chicken stock
- 1 pint sour cream, at room temperature
- 2 teaspoons Hungarian hot paprika, for garnish
Instructions
- Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic, and cook, stirring until tender, about 5 minutes; season with salt and pepper. Add the asparagus and sauté 4 minutes. Add the chicken stock and bring to a boil. Reduce to a simmer and cook until the asparagus is very tender, about 30 minutes. Remove from the heat and let cool at least 5 minutes.
- Working in batches if necessary, carefully transfer the soup to a blender, filling it no more than halfway. Keep the lid slightly ajar and puree on high speed until smooth. Return the soup to the saucepan, stir in the sour cream and season with salt and pepper. Transfer to bowls, dust with the paprika and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 515 |
| Total Fat | 39 g |
| Saturated Fat | 22 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 17 g |
| Cholesterol | 101 mg |
| Sodium | 1711 mg |
Reviews
This recipe is fantastic. The only change I make is to used smoked Spanish paprika. It is perfect with the asparagus. This one has been in my recipe file for a while and I have made it at least 6 times.
Love it, top with fritos or parmesan
Everyone loves this soup especially my husband! It’s very easy to make in my Vita mix. It freezes well and is great warm or cold.