Ingredients

The following ingredients have 4 Servings
  • 1 pound asparagus
  • 3/4 cup onion (chopped )
  • 1/2 cup chicken broth
  • 1 tablespoon butter (or coconut oil)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 1 1/4 cups chicken broth
  • 1 cup milk (of choice)
  • 1/2 cup sour cream
  • 1 teaspoon lemon juice
  • Parmesan cheese (optional)

Instruction

  • Place asparagus and onion in a saucepan with 1/2 cup vegetable broth.
  • Bring to a boil then reduce heat and simmer until the tender. (save a couple of asparagus spears to garnish with)
  • Place remaining vegetable mixture in an electric blender and puree until smooth.
  • Place oil (or butter) in the same pan.
  • Add flour, salt and pepper and stir constantly for about 2 minutes. (careful not to brown the flour mixture)
  • Stir in remaining 1 1/4 cups of broth.
  • Continue stirring until it comes to a boil.
  • Stir in the puree and milk.
  • Finally stir in the yogurt and lemon until heated through.
  • Garnish with reserved cut asparagus tips and sprinkle with parmesan cheese if desired.
  • ENJOY!