Cream of Asparagus Soup
Cream of Asparagus Soup is a gluten free, primal, and vegetarian main course. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 516 calories, 17g of protein, and 40g of fat. 42 people found this recipe to be flavorful and satisfying. Head to the store and pick up asparagus, cream, butter, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. It can be enjoyed any time, but it is especially good for Autumn.
Instructions
Watch how to make this recipe.
Melt butter in a large saucepan over medium-high heat.
Add onion and garlic, and saute 5 minutes. Season with salt and pepper.
Add asparagus and saute another 4 minutes.
Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste.
Transfer to serving bowls. Dust with paprika and serve.
Remove liquid from the heat and allow to cool for at least 5 minutes.
Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.