Submitted by: Yelena Ilioukhov
Prep Time: 5 Minutes
Cook Time: 0 Seconds
Servings: 6
Don't be fooled, just because it's creamed doesn't mean in bad for you. Simply pureeing the soup with an immersion blender and adding a little low fat sour cream does the trick.
2 lbs. asparagus
1 tbsp. butter
1 med. onion
6 c. chicken broth
sea salt & black pepper to taste
2 tbsp. sour cream, organic
In a large pot, melt better on low heat. Add onion and sauté on low for about 2-3 minutes.
Snap the tough ends off the asparagus and discard. Chop the asparagus into 2 inch pieces. Add to the pot with the onions. Add chicken broth, salt and pepper. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat, add sour cream or Greek plain yogurt and using your hand held blender, puree until smooth.
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