Sour cream asparagus soup

Ingredients:

• 0.9 kg asparagus, trimmed and cut into 2 cm pieces.
• 4 tablespoons unsalted butter
• Half an onion, chopped
• 1 clove garlic, crushed
• 6 cups chicken broth
• 2 cups sour cream, room temperature
• 2 tsp hot Hungarian paprika, for serving

Preparation:

1. In a large saucepan, melt the butter over medium-high heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Season with salt and pepper to taste. Add the asparagus and cook for 4 minutes. Add the chicken broth and bring to a simmer. Simmer until the asparagus is very tender, about 30 minutes. Remove from heat and let cool for at least 5 minutes.
2. Working in batches, carefully pour the soup into a blender, filling it no more than halfway. Keep the lid slightly ajar and blend on high speed until smooth. Return the soup to the pan, add sour cream, and season with salt and pepper to taste. Ladle the soup into bowls, sprinkle with paprika, and serve.