Tangy Asparagus Soup Recipe
Tangy Asparagus Soup Recipe photo by Taste of Home

Tangy Asparagus Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep: 40 min. Cook: 15 min.
MAKES:7 servings
TOTAL TIME: Prep: 40 min. Cook: 15 min.
MAKES: 7 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. In a small bowl, combine the creme fraiche, lemon juice and lemon peel.
  4. Ladle soup into cups; dollop with creme fraiche mixture. Serve with Parmesan crisps. Yield: 7 servings.
Originally published as Tangy Asparagus Soup in Taste of Home April/May 2011, p25

Nutritional 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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Tangy Asparagus Soup

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 23, 2011

perfect! absolutely DELICIOUS!

MY REVIEW
Reviewed Mar. 25, 2011

This soup was absolutely delicious. I omitted the cream topping and I did not have any corriander to add to the soup. A new favorite!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT