Cream of asparagus soup

  • 55g unsalted butter
  • 1/2 onion, chopped (about 60g)
  • 1 clove garlic, crushed
  • Salt and freshly ground black pepper
  • 1kg asparagus, ends trimmed and cut into 3cm pieces
  • 1.5L chicken stock
  • 500ml sour cream, room temperature
  • 2 tsp Hungarian hot paprika, for garnish
1) Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute for five 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.

2) *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 five 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.

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