How to make it

  • Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with fresh ground pepper (reserve salting until soup is finished). Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 10-15 minutes, until asparagus is very tender. Using immersion blender, blend until smooth. Whisk in cheese and once melted, stir in sour cream, heat through, season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.

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