Creamy asparagus soup

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 (14.5 ounce) can chicken broth, divided
• ½ cup chopped onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt, or to taste
• 1 pinch ground black pepper
• 1 cup milk
• ½ cup sour cream
• 1 teaspoon fresh lemon juice

Instructions

1. Cook the asparagus mixture: 

   In a large saucepan, combine the asparagus, 1/2 cup chicken broth, and onion. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for about 12 minutes, or until the asparagus is tender.
2. Blend the asparagus mixture: Transfer the cooked mixture to a blender and puree until smooth. Set the puree aside.
3. Make the base for the soup: Using the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper, and cook, stirring constantly, for 2 minutes.
4. Incorporate the chicken broth: Increase the heat to medium and gradually add the remaining chicken broth, stirring constantly. Continue cooking until the mixture comes to a boil.
5. Combine the components: Stir the pureed asparagus and the milk into the saucepan. Mix until well combined.
6. Add sour cream and lemon juice: Place the sour cream in a small bowl and stir in a ladleful of hot soup to temper it. Once blended, pour the sour cream mixture back into the soup. Stir in the lemon juice.
7. Warm and serve: Gently heat the soup to serving temperature, being careful not to let it boil. Serve immediately and enjoy!