✤2 lbs asparagus, tough ends snapped off
✤1 tbsp unsalted butter
✤1 medium onion, chopped (~279g)
✤6 cups chicken broth
✤ salt & pepper, to taste
✤4 tbsp (60g) light sour cream
❖In a large stockpot over medium heat, melt the butter. Add the onion and sauté until soft, 3-4 min.
❖Cut the asparagus in half, then add to the stockpot, along with the broth, salt & pepper. Bring to a boil, cover and cook on low about 20-30 min, or until the asparagus is very tender.
❖Remove from heat and add the sour cream.
❖Using an immersion blender, pureé the soup until smooth.
