Asparagus Cream
Lorenza Ávila
This asparagus cream has a bit of lemon that gives it a spectacular flavor. It is served with asparagus tips for garnish and to give it a special touch.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 kilo asparagus, green
  • 1 onion, chopped
  • 3 tablespoons unsalted butter
  • 5 cups chicken broth, and more if necessary
  • 1/2 cups sour cream
  • 1/4 teaspoons lime juice
Preparation
50 mins
0 mins
Low
  • Cut the tips of the asparagus. Set aside for garnish.
  • Cut the rest of the asparagus into 1 cm pieces.
  • Cook the onion in 2 tablespoons of butter until soft, stirring with a wooden spoon.
  • Add the asparagus, with salt and pepper to taste, and let cook for another 5 minutes.
  • Add 5-6 cups of chicken broth and let it cook covered for about 15-20 minutes, until the asparagus is tender.
  • While the soup is cooking, in a pot with a little salted water, cook the asparagus tips for about 3-4 minutes, until tender. Drain and set aside.
  • Put the soup in the blender and puree. Return it to the pot.
  • Add the cream and more chicken broth if necessary. Check the salt and pepper.
  • Cook the soup until it boils and add the remaining tablespoon of butter until it melts.
  • Add the lemon juice.
  • Serve in individual bowls and garnish with the asparagus tips.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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