Recipe: Fresh Asparagus Soup (freeze ahead)

FRESH ASPARAGUS SOUP

1 pound fresh asparagus, chopped
1/2 cup chopped fresh onion
1 (13 ounces) can chicken broth
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
Few grains pepper
1 cup milk
1/2 cup sour cream
1 teaspoon fresh lemon juice

Cook asparagus in covered saucepan with onion and 1/2 cup chicken broth 6 to 8 minutes or until asparagus is just tender. Press through food mill or blend in electric blender until smooth.

Melt butter or margarine; blend in flour, salt and pepper. Stir in remaining chicken broth. Cook over medium heat, stirring constantly, until mixture reaches boiling point. Stir in asparagus puree and milk. Stir a little hot mixture into sour cream; stir into hot mixture. Add lemon juice. Heat just to serving temperature, stirring frequently.

Serve with a sprinkling of fresh chives, as desired.

TO FREEZE AHEAD:
We like to prepare the soup, leaving out the dairy products and lemon juice, and freeze this for later use. Later, thaw the frozen soup, add the sour cream, milk and lemon juice for a quick meal.

Makes about 4 cups
Adapted from source: Karen and John Pendleton, Pendleton's Country Market, Lawrence, Kansas