4 ounces butter
1/4 onion, chopped
1/2 clove garlic, minced
3 tablespoons flour
3 cups chicken stock
1 pound of asparagus, chopped.
8 ounces sour cream
1 tablespoon Hungarian paprika, garnish

Saute butter, flour, onion, and garlic for 5 minutes. Add chicken stock and asparagus and simmer for 20 minutes. Use an immersion blender to cream soup or place in a blender and mix until smooth.
Add sour cream and serve. Garnish with paprika.