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Asparagus Soup with Lemon Cream




Source of Recipe


LowCarbRecipeBox
Preparation time: 20 minutes
Cooking time: 40 minutes

Ingredients
1/2 tablespoon olive oil
1/4 cup finely chopped celery
1 large onion, chopped
Freshly ground black pepper
Salt to taste
1 bay leaf
1/4 teaspoon dried oregano
About 1 quart low-sodium chicken broth or vegetable broth
1 lb. (about 5 cups) chopped asparagus stalks
Juice of 1/2 lemon
3 tablespoons sour cream

Heat the olive oil in a saucepan over low-medium heat. Add the celery
and onion, season lightly with salt and pepper, and cook for 10 minutes.
Add the bay leaf, oregano and broth and bring to a boil quickly over
high heat.
Add the asparagus and simmer until just tender, about 5 to 7 minutes.
Blend the lemon juice and sour cream together and set aside.
Remove the bay leaf and puree the soup in a blender. Strain and
adjust the salt and pepper.
Serve the soup in bowls with a dollop of lemon sour cream.