1 lb.            asparagus
1/2 cup       chopped onion
1 can          low-salt chicken or vegetabale broth
2 Tbsp.       butter or margerine
2 Tbsp        flour
1 tsp.          salt
Pinch          pepper
1 cup          milk
1/2 cup       sour cream
1 tsp           fresh lemon juice

Cut asparagus into 1/2 " pieces. Put the asparagus, chopped onion and 1/2 cup broth in a saucepan, cover, and bring to a boil over high heat. Reduce heat and simmer about 12 minutes until asparagus is tender.  Set aside a few asparagus tips for garnish. Puree the mixture in the blender or food processor.

In the same pan melt butter over medium low heat. Blend in the flour, salt and pepper. Cook, stirring constantly, for 2 minutes. Don't let the mixture brown. Whisk in the remaining broth. Raise the heat to medium and cook, stirring constantly to prevent sticking, until the mixture boils. Stir in the asparagus puree and the milk.

Put the sour cream in a bowl and stir in a little of the hot mixture to warm it. Add the sour cream mixture and the lemon juice to the soup. Continue stirring the soup while heating it to serving temperature, but do not allow it to boil.

Ladle into bowls and top with the reserved tips. Serve immediately.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE