Asparagus Soup with Lemon Creme Fraiche
TOTAL TIME: Prep: 25 min. Cook: 25 min.
YIELD: 6 servings.
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
Ingredients
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1 tablespoon butter
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1 tablespoon olive oil
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1 small onion, chopped
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4 cups cut fresh asparagus (1-inch pieces)
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3 medium red potatoes, peeled and cubed
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2 cans (14-1/2 ounces each) vegetable broth
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2 teaspoons grated lemon zest
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon ground coriander
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1/4 teaspoon ground ginger
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GARNISH:
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1/4 cup minced chives
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1/4 cup creme fraiche or sour cream
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1 tablespoon lemon juice
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1/2 teaspoon grated lemon zest
Directions
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1.
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 zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes.
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2.
Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.
Nutrition Facts
1 cup: 155 calories, 8g fat (4g saturated fat), 13mg cholesterol, 873mg sodium, 17g carbohydrate (4g sugars, 3g fiber), 4g protein.
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