Asparagus Soup

Ingredients:

• 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

Tools:

• Immersion blender (can use regular blender, but immersion works better)

Directions:

1. In a large pot, melt better on low heat. Add onion and sauté on low for about 2-3 minutes.
2. Snap the tough ends off the asparagus and discard. Chop the asparagus into 2 inch pieces. Add to the pot with the onions.
3. Add chicken broth, salt and pepper.
4. Cover and cook about 20-25 minutes or until asparagus is very tender.
5. Remove from heat, add sour cream and using your hand held immersion blender, puree until smooth.
6. Can be served hot or cold.