January is National Soup Month, and what better time of year to enjoy a hot bowl of soup than during this very cold month. We in Oklahoma are experiencing the usual extremes in winter weather, but this year the lows are definitely extreme!

When I started planning for this month-long series of soup recipes, my hubby asked for cream of asparagus soup. He's not a big soup-eater, so when he wants soup I try to please.

The bright green color of this soup is a beautiful touch at the dinner table. It's an easy soup to make and has a zing of flavor that brightens up a dull late-winter day.

Here's what you'll need to make this delicious soup:

1 pound of asparagus
1/2 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
2 Tbsp butter
4 cups chicken broth
1 cup sour cream
1/2 cup half-and-half
1/4 tsp lemon juice
paprika

Remove the woody ends from the asparagus spears. It's easier to snap these off than to cut them unless you have a really sharp knife. Then cut the spears into pieces about half an inch long.

Saute the onion in butter in a heavy pot until soft. Add the asparagus pieces and saute for about 5 minutes. Add the chicken broth, add salt and pepper to taste, and simmer covered until the asparagus is very tender. This might take as little as 15 minutes; I cooked mine for 40 minutes.

Let the soup cool before blending; I let mine cool for 15 minutes. Purée it in small batches in your blender - save a few tips for garnish if desired. Pour the soup back into the pot.
Whisk in the sour cream and the half-and-half until the soup is smooth. You can add more chicken broth to thin the soup if needed. Season to taste with salt and pepper. Add the lemon juice.

Ladle into bowls, garnish with asparagus tips, and sprinkle with paprika. Serve with crackers or your favorite bread or rolls.

Here's how to pressure-can asparagus from your garden so you can enjoy this soup all year long.



This post has been shared at some of my favorite blog hops.


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