cream of asparagus soup

1  lb.		asparagus
1/2  cup		onion
14-1/2  ounces		vegtable stock
2  tablespoons		butter
2  tablespoons		flour
1  teaspoon		salt
1  pinch		black pepper
1  cup		almond milk
1/2  cup		sour cream
1  teaspoon		lemon juice
6		Garlic Cloves - Fresh

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in stock pot combine asparagus, chopped onion, garlic and broth. bring to a boil, reduce heat and simmer until asparagus is tender, about 12 minutes. in blender, food processor or with hand blender, puree the vegtables. in small sauce pan melt butter over medium heat. add flour, salt and pepper tirring for 2 minutes to cook off flour. with the pureed vegtable on medium heat add flour mixture and milk and cook until thickened. in small bowl mix sour cream with small amont of pureed vegtables to temper the sour cream. add lemon juice and mix into soup. heat just to serving temperature, do not boil. serve immediately.