This soup is wonderful served hot or cold.
Low in calories but bountiful in taste, this soup is perfect for lunch or dinner and looks visually appealing when garnished with thin asparagus spears.
- In a large pot, melt better on low heat. Add onion and sauté on low for about 2-3 minutes.
- Snap the tough ends off the asparagus and discard. Chop the asparagus into 5cm pieces. Add to the pot with the onions. Add chicken broth, salt and pepper. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat, add sour cream and using your hand held blender, puree until smooth.