Tangy Asparagus Soup Recipe

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

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

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

Directions

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.
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.
Originally published as Tangy Asparagus Soup in Taste of Home April/May 2011, p25

Nutritional Facts

1 each: 191 calories, 13g fat (8g saturated fat), 34mg cholesterol, 606mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 7g protein.

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  • 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
  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

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Reviews forTangy Asparagus Soup

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MY REVIEW
henley-bunch User ID: 1190800 112057
Reviewed Oct. 23, 2011

"perfect! absolutely DELICIOUS!"

MY REVIEW
azancanella User ID: 5002314 150495
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!"

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