|Onion||1 Small, chopped|
|All purpose flour||1 Tablespoon|
|Canned chicken broth||29 Ounce (2 Cans Of 14.5 Ounce)|
|Asparagus||1 Pound, tough ends discarded, cut into 1 inch pieces|
|Dried summer savory||1 Teaspoon|
|Sour cream/Plain yogurt||1⁄2 Cup (8 tbs)|
Melt 1 tablespoon butter in heavy medium saucepan over medium heat.
Add chopped onion and cook until tender, stirring occasionally, about 8 minutes.
Add flour and stir 2 minutes.
Gradually mix in canned chicken broth.
Bring mixture to boil.
Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes.
Drain asparagus, reserving cooking liquid.
Puree asparagus in food processor.
With machine running, gradually add 1/2 cup cooking liquid and puree asparagus until smooth.
Gradually blend in remaining cooking liquid.
Return mixture to saucepan.
Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.)
Bring soup to simmer.
Ladle into bowls.
Top with dollops of sour cream or yogurt, if desired.