Directions

• In a sauce pan combine asparagus, onion and 1 cup chicken broth; cover and bring to a boil over medium to high heat. Reduce heat to simmer until asparagus is tender, about 10 minutes.
• Transfer mixture to a bowl and puree using an immersion blender or transfer to a blender and puree.
• In the same sauce pan, melt butter over medium to low heat. Stir in Arrowroot, salt and pepper and cook until smooth about 1 to 2 minutes, stirring constantly.
• Add remaining chicken broth until the mixture boils, reduce heat and add in half and half and stir until creamy. Do not heat to a boil.
• When serving, you can add in sour cream or Sherry and sprinkle with fresh dill. This is not included in nutrition analysis.