4 servings

1 pound fresh asparagus, trimmed and cut into 1 inch pieces

1 (14.5 ounce) can chicken broth, divided

½ cup chopped onion

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt

1 pinch ground black pepper

1 cup milk

½ cup sour cream

1 teaspoon fresh lemon juice

Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat

Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes

Transfer the mixture to a blender; puree until smooth and set aside

In the same saucepan, melt butter over medium-low heat

Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.

Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils

Stir in pureed asparagus and milk

Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice

Warm soup through to serving temperature, without boiling

Serve immediately