Cook in covered saucepan:
1 lb. fresh or frozen asparagus
1/4 C. chopped onion
1 C chicken broth
When asparagus is tender, blend until smooth
Heat in saucepan:
2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. salt, dash of pepper
Stir into this an additional cup of chicken broth, the asparagus puree, 1 C of milk.
Stir until boiling.
Stir a little of the hot mixture into 1/2 C sour cream or plain yogurt. Gradually stir this back into the hot mixture and add 1 tsp. lemon juice. Heat to serving temperature. Serve sprinkled with chopped chives if desired.
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