Cream of Asparagus Soup

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
60g unsalted butter
1/2 onion, chopped
1 clove garlic, crushed
Salt and freshly ground black pepper
900g asparagus, ends trimmed and cut into 1-inch pieces
1.4L chicken stock
475ml sour cream, room temperature
2 tsp Hungarian hot paprika, for garnish
Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute for five minutes. Season with salt and pepper. Add asparagus and saute another four minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least five minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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