Recipe Summary

25 mins
10 mins
50 mins
15 mins
Makes 4 servings (serving size: 1 1/4 cups soup and 5 tsp. sour cream mixture)


Ingredient Checklist


Instructions Checklist
  • Snap off and discard tough ends of asparagus. Cut into 2-inch pieces.

  • Combine asparagus, broth, onion, garlic, and 1/2 tsp. thyme in a large saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes. Remove from heat; let stand 10 minutes. Process asparagus mixture, in batches, in a blender or food processor until smooth. Return to pan.

  • Whisk together flour and milk until smooth. Gradually add flour mixture to asparagus mixture, whisking until blended. Bring to a boil, stirring constantly. Reduce heat; simmer, stirring constantly, 5 minutes. Remove from heat; stir in butter, salt, 1/4 tsp. lemon rind, and remaining 1/4 tsp. thyme.

  • Combine sour cream, lemon juice, and remaining 1/4 tsp. lemon rind. Top each serving with about 5 tsp. sour cream mixture. Garnish, if desired.

  • Note: Freeze soup after Step 3 for up to 1 month. When ready to serve, thaw, reheat, and continue with Step

Nutrition Facts

163 calories; fat 6.1g; saturated fat 3.8g; mono fat 1.2g; poly fat 0.4g; protein 10.4g; carbohydrates 19.8g; fiber 2.8g; cholesterol 20mg; iron 2.9mg; sodium 439mg; calcium 190mg.