Asparagus Soup

Name: Asparagus Soup
Ingredients: 1 tablespoon butter; 1 small onion, chopped; 1 tablespoon all purpose flour; 2 14 1/2-ounce cans chicken broth; 1 pound asparagus, tough ends discarded, cut into 1-inch pieces; 1 teaspoon dried summer savory; Sour cream or plain yogurt (optional)

7 ingredients

2 steps

Ingredients

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
1 teaspoon dried summer savory
Sour cream or plain yogurt (optional)

Directions

1

Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
2

Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.