Cream of Asparagus Soup

After all of the heavy food over the Easter week, I wanted something simply Spring!  What is more spring than fresh asparagus?  This soup is light and easy.  It can be served hot or cold.  It is creamy and tasty; good enough for company, a luncheon or a ladies' event.

Cream of Asparagus Soup-inspired by a Sunny Anderson recipe
printable recipe

2 T. of butter
1 small onion, chopped
1 clove of garlic, minced
salt & pepper
1-1/2 lbs. fresh asparagus, trimmed and cut in one inch pieces
5 c. chicken stock
1/2 pint sour cream
Crisped prosciutto
Hungarian hot paprika

Melt butter in a medium saucepan.  Add the onion and garlic and slowly saute until soft.

Add the asparagus and saute for another minute.

Add the chicken stock.  Bring to a boil and then lower heat.  Cover and simmer for 30 minutes.

Puree either with an immersion blender or a traditional blender.  If using a blender follow instructions on working with hot liquids.

Add the sour cream and stir until well blended.

Crisped Prosciutto
Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Place the thin slices individually down on the sheet.
Bake for 10-12 minutes until crisp.

Serve soup with a sprinkle of crushed prosciutto and a sprinkling of paprika.