Asparagus Soup with Lemon Creme Fraiche Recipe

Asparagus Soup with Lemon Creme Fraiche Recipe photo by Taste of Home

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A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.—Fern Vitense, Tipton, Iowa

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Asparagus Soup with Lemon Creme Fraiche Recipe

Prep: 25 min. Cook: 25 min.

Yield: 6 Servings

25 25 50

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
4 cups cut fresh asparagus (1-inch pieces)
3 medium red potatoes, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
GARNISH:
1/4 cup minced chives
1/4 cup creme fraiche or sour cream
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

Directions

In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon peel and seasonings. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup. Yield: 6 servings.

Nutritional Facts 1 cup equals 155 calories, 8 g fat (4 g saturated fat), 13 mg cholesterol, 873 mg sodium, 17 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Asparagus Soup with Lemon Creme Fraiche in Country Woman April/May 2013, p35