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Ingredients
- 1 lb. asparagus, cut into 1-inch pieces and tough ends discarded
- 2 (14 1/2 oz.) cans chicken broth
- 1 small onion, chopped
- 1 Tbsp. flour
- 1 Tbsp. butter
- 1 tsp. dried summer savory
- sour cream or plain yogurt (optional)
Method
- Melt butter in medium saucepan over medium heat.
- Add onion and cook until tender, about 8 minutes, stirring occasionally. Add flour and stir 2 minutes.
- Gradually add chicken broth and bring to a boil.
- Reduce heat.
- Add asparagus and summer savory and simmer until asparagus is tender, about 25 minutes.
- Cool slightly and drain asparagus, reserving liquid.
