Heat 4 quart heavy pot over medium heat, add 2 tbsp. butter.
Saute the onion and garlic until soft, about 5 minutes.
Add asparagus pieces, salt and pepper, then stir while cooking over medium heat, about 10 minutes.
Add chicken broth, bring to a boil. Then cover and simmer 20 minutes.
Puree soup in a blender, then return to pot and bring to a boil.
Whisk together half n half and sour cream, then whisk into soup.
Bring soup to a boil, then whisk in remaining tbsp. butter.
Add lemon juice and serve.
Born in Harrisburg, PA. Undergrad at Drexel University. Learned to ride a bike when six years old, riding ever since. Started cooking when I was in college, stopped when I got married, started again in 2006 when my wife was out of town for a few months. Jobs: worked at post office while in college to earn money to buy a stereo. After grad school, worked at a small software company in Redmond, WA for twelve years. Afterwards, went back to school to get a certificate, then started teaching high school. Still doing that off and on, part time as the need arises.
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