Asparagus Soup

1. 1

   Heat the chicken broth in a saucepan.

2. 2

   Add onion and celery. Cover and simmer for 30 minutes.

3. 3

   Add asparagus and simmer for 20 minutes more or until vegetables are tender.

4. 4

   Season with salt and pepper if needed.

5. 5

   Discard the onion.

6. 6

   Mix the flour and paprika in a small bowl and blend in enough cold water to form a smooth paste.

7. 7

   Stir in the sour cream.

8. 8

   Whisk this mixture into the hot soup.

9. 9

   Return just to simmering point and let bubble slightly for 10 minutes to cook the flour.

10. 10

    Do not let soup boil or the sour cream will curdle.

11. 11

    Cauliflower can be substituted for asparagus.

* Per serving · 4 servings · Values may vary.

No additional tips available.