Print Options

Back to Tangy Asparagus Soup >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Tangy Asparagus Soup

A dollop of creme fraiche makes this pretty soup an ideal starter for an elegant spring dinner party. A cheese crisp on the side is the perfect finishing touch. —Jamie Concannon, Plymouth, California

7 ServingsPrep: 40 min. Cook: 15 min.

Ingredients

1/4 cup butter, cubed
1 cup sliced shallots
2 pounds fresh asparagus, cut into 1-inch pieces
2-1/2 cups chicken broth
1/2 cup white wine or additional chicken broth
2 teaspoons ground coriander
1/4 teaspoon pepper
1 cup shredded Parmesan cheese
1/4 cup creme fraiche or sour cream
1/2 teaspoon lemon juice
1/4 teaspoon grated lemon peel

Directions

In a large skillet over medium heat, melt butter. Add shallots; cook
and stir until tender. Add asparagus; cook 1 minute longer. Stir in
the broth, wine and coriander. Bring to a boil. Reduce heat; cover
and simmer for 3-5 minutes or until asparagus is tender. Do not
drain. Cool slightly. Place in blender; cover and process until
pureed. Stir in pepper. Keep warm.
To make crisps, heat a lightly greased small skillet over medium
heat. Add about 2 tablespoons cheese; cook for 1-2 minutes or until
golden brown and cheese is bubbly. Carefully flip the Parmesan
crisp; cook 30 seconds longer. Remove to waxed paper to cool.
Repeat.

2 of 2

Tangy Asparagus Soup (continued)

Directions (continued)

In a small bowl, combine the creme fraiche, lemon juice and lemon
peel.
Ladle soup into cups; dollop with creme fraiche mixture. Serve with
Parmesan crisps. Yield: 7 servings.

Nutrition Facts: 3/4 cup soup with 1-3/4 teaspoons topping and a Parmesan crisp equals 191 calories, 13 g fat (8 g saturated fat), 34 mg cholesterol, 606 mg sodium, 8 g carbohydrate, 2 g fiber, 7 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.