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Asparagus Soup with Lemon Creme Fraiche Recipe

Asparagus Soup with Lemon Creme Fraiche Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 25 min. YIELD:6 servings


  • 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
  • 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.

Nutritional Facts

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

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