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
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 zest
- 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 zest
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