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Tangy Asparagus Soup

 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.


  • 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


  • 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.

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