Total Calories: 119
In a 3-quart saucepan over medium heat, sauté onion in butter 3 minutes or until tender.
Add water, asparagus, bouillon granules, curry powder, and pepper. Bring to a boil over medium-high heat reduce heat, cover, and simmer 10 minutes or until asparagus is tender.
Using a slotted spoon, remove about 1/3 cup asparagus pieces for garnish. Stir potato flakes into soup. Cool 5 minutes. Place half of the soup at a time in a blender container. Cover and blend at high speed 30 seconds or until very smooth. Reheat, stirring as needed.
Garnish each serving with a spoonful of sour cream, if desired, and a few reserved asparagus pieces.
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