Sour cream asparagus soup

Votes: 3

Time: 50 min.
Complexity: easily
Servings: 4

Spring is the perfect time to enjoy young, sweet asparagus, using it in a variety of dishes, including this creamy soup. Chopped asparagus is sautéed with onion and garlic in butter, then simmered in chicken broth until tender. Blend the soup and stir in sour cream and hot paprika for a subtle, piquant flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.9 kg asparagus, trimmed and cut into 2 cm pieces.
4 tablespoons unsalted butter
Half an onion, chopped
1 clove garlic, crushed
6 cups chicken broth
2 cups sour cream, room temperature
2 tsp hot Hungarian paprika, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large saucepan, melt the butter over medium-high heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Season with salt and pepper to taste. Add the asparagus and cook for 4 minutes. Add the chicken broth and bring to a simmer. Simmer until the asparagus is very tender, about 30 minutes. Remove from heat and let cool for at least 5 minutes.
Working in batches, carefully pour the soup into a blender, filling it no more than halfway. Keep the lid slightly ajar and blend on high speed until smooth. Return the soup to the pan, add sour cream, and season with salt and pepper to taste. Ladle the soup into bowls, sprinkle with paprika, and serve.

Categories:

recipe / Blender / Spring dishes / Dinner / Festive dishes / Easter / Soups / Creamy soups / Cream soups / Sunny Anderson

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