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Categories:Viewed: 33 - Published at: 3 years ago
Ingredients
- 1/2 stick unsalted butter
- 1/2 onion, chopped, (about 1/2 cup)
- 1 clove garlic, crushed
- Salt and freshly ground black pepper
- 2 pounds asparagus, ends trimmed and cut into 1-inch pieces
- 6 cups chicken stock
- 1 pint sour cream, room temperature
- 2 teaspoons Hungarian hot paprika, for garnish
Method
- Melt butter in a large saucepan over medium-high heat.
- Add onion and garlic, and saute 5 minutes.
- Season with salt and pepper.
- Add asparagus and saute another 4 minutes.
- Add the chicken stock and bring to a boil.
- Reduce to simmer and cook for 30 minutes, until asparagus is very tender.
- *Carefully transfer to a blender and puree until smooth.
- Return to saucepan, stir in sour cream and season with salt and pepper, to taste.
- Transfer to serving bowls.
- Dust with paprika and serve.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
- Transfer liquid to a blender or food processor and fill it no more than halfway.
- If using a blender, release one corner of the lid.
- This prevents the vacuum effect that creates heat explosions.
- Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
