You can substitute asparagus with any vegetable that sounds good to you.
1/2 stick unsalted butter
1/2 onion, chopped, (about 1/2 cup)
3 cloves garlic, crushed
1/4 cup white wine
Salt and freshly ground black pepper
Smoked Paprika
2 pounds asparagus, ends trimmed and cut into 1-inch pieces
4 cups chicken stock
1/2 pint sour cream, room temperature
Bacon bits
Grated parmesan cheese
Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and sauté 5 minutes. Season with salt and pepper. Add asparagus and sauté another 4 minutes. Add wine to deglaze the pan. Add chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt, pepper and lemon to taste. Transfer to serving bowls. Dust with chopped bacon and grated parmesan cheese and enjoy.
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