Asparagus Soup with Lemon Creme Fraiche Recipe

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

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Asparagus Soup with Lemon Creme Fraiche in Country Woman April/May 2013, p35

Nutritional Facts

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

  • 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
  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 peel and seasonings. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
  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. Yield: 6 servings.
Originally published as Asparagus Soup with Lemon Creme Fraiche in Country Woman April/May 2013, p35

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