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Asparagus Soup with Lemon Creme Fraiche

 Asparagus Soup with Lemon Creme Fraiche
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
6 ServingsPrep: 25 min. Cook: 25 min.

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.

2 of 2

Asparagus Soup with Lemon Creme Fraiche (continued)

Directions (continued)

  • 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.