Delicious & light
A warming dish, refined with a hint of fresh microgreens. 🥣✨ This creamy asparagus soup gets a nutrient-rich boost from ingarden's home-grown red cabbage microgreens - full of flavor, color and valuable nutrients. Perfect for cozy days! 🌱💚
4 servings, 40 minutes
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
-
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. - Blend the asparagus mixture: Transfer the cooked mixture to a blender and puree until smooth. Set the puree aside.
- 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.
- 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.
- Combine the components: Stir the pureed asparagus and the milk into the saucepan. Mix until well combined.
- 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.
- Warm and serve: Gently heat the soup to serving temperature, being careful not to let it boil. Serve immediately and enjoy!