Cream of Asparagus Soup

Ingredients

• 2 lbs asparagus (2 bunches)
• 1 tbsp unsalted butter
• 1 medium onion, chopped
• Chicken broth to the MIN fill line
• 4 tbsp sour cream
• Salt and fresh pepper, to taste

Directions

1. Melt butter over low heat in a skillet. Add onion and sauté until soft, about 2-3 minutes.
2. Cut the asparagus into pieces and place in the Idavee chamber.
3. Add sour cream, salt & pepper, and sautéed onions to the chamber.
4. Fill to the MIN line with chicken broth and press the PUREED SOUP button. Soup will be done in about 30 minutes.