Ingredients

The following ingredients have 6 Servings
  • 2 lbs asparagus (2 bunches, tough ends snapped off)
  • 1 tbsp unsalted butter
  • 1 medium onion (chopped)
  • 6 cups reduced sodium chicken broth
  • 2 tbsp low fat sour cream
  • kosher salt and fresh pepper (to taste)

Instruction

  • 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).