Cream of Asparagus Soup

Creamy, savory goodness modified from Sunny Anderson's recipe on FoodNetwork

Ingredients:

1 stick unsalted butter

1/2 red onion, chopped

3 cloves garlic, diced

S&P, freshly ground

2 lbs fresh asparagus, chopped into 1 inch pieces

6 C low sodium chicken stock

1 pint low fat sour cream, room temperature

2 tsp paprika

Directions:

1. Melt butter in the bottom of a large stock pan. Saute onion, garlic and asparagus until onion is translucent.
2. Add S&P.
3. Add chicken stock and bring to a boil. Reduce to a simmer on medium heat until asparagus are fork tender, about 20-30 minutes.
4. Remove from heat and pour about 1/3 of soup into blender.
5. BE VERY CAREFUL!!!!!! Only fill blender about 1/2 full with soup, cover the blender with lid and a towel before turning it on.
6. Blend soup mixture until smooth.
7. Return soup to pot, and add in sour cream.
8. Stir until well incorporated.
9. Serve in bowls and lightly dust with paprika.
10. Enjoy!