Asparagus Soup

Asparagus Soup
Asparagus Soup

Yield: 6 servings


1 Tbsp butter
1 onion, chopped
1 Tbsp all purpose flour
28 oz chicken broth
1 lb asparagus, tough ends discarded, cut into 1-inch pieces
1 tsp dried summer savory
Sour cream or plain yogert (optional for garnish)


  1. Melt butter in heavy medium saucepan over medium heat.
  2. Add chopped onion and cook until tender, stirring occasionally, about 8 min.
  3. Add flour and stir 2 min. Gradually mix in chicken broth. Add asparagus, reserving tips, Bring mixture to boil.
  4. Drain asparagus, reserving cooking liquid.
  5. Puree asparagus in food processor. With machine running, gradually add ½ cup cooking liquid.
  6. Return mixture to saucepan. Add asparagus tips. Season with salt and pepper. Simmer until tips are tender.
  7. Soup can be made one day ahead of serving. Cover and refrigerate.
  8. Bring soup to simmer, ladle into bowls. Top with dollops of sour cream or yogurt if desired.