Low in fat, high in taste. This cream soup is perfect for lunch on a cool winter day. It does well as a starter for dinner also, and can help you get in one more serving of vegetables!
2 lbs asparagus (2 bunches)
1 tbsp butter
1 onion, chopped
6 cups fat free chicken broth
2 tbsp low fat sour cream
salt and fresh pepper to taste
**Use an immersion blender for best results.**
In a large pot, melt better on low heat. Add onion and sauté on low for about 2-3 minutes.
Snap the tough ends off the asparagus and discard.
Chop the asparagus into 2 inch pieces. Add to the pot with the onions. Add chicken broth, salt and pepper.
Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat, add sour cream and using your hand held blender, puree until smooth.