Your Recipe

Recipe Instructions:

Ingredients
2 lbs asparagus (2 bunches, tough ends snapped off)
1 tbsp unsalted butter
1 medium onion (chopped)
6 cups reduced sodium chicken broth
2 tbsp low fat sour cream
kosher salt and fresh pepper (to taste)
Instructions
Melt butter over low heat in a large pot. Add onion and sauté until soft, about 2-minutes.
Cut the asparagus in half and add to the pot along with chicken broth and black pepper, to taste. Bring to a boil, cover and cook low about 20 minutes or until asparagus is very tender.
Remove from heat, add sour cream and using your hand held blender, puree until smooth (or in two batches in a large blender).