Asparagus Soup with Lemon Crème Fraîche

Summary

Yield
Servings
Prep time5 minutes
Cooking time30 minutes
Total time35 minutes

Description

This vegetarian starter has an incredibly silky texture, but less than a tablespoon of butter per serving.

Ingredients

1/4 cup
butter
1 cup
shallot (sliced)
2 pounds
asparagus (chopped)
28 ounces
stock, vegetable
1 teaspoon
lemon juice
1/4 teaspoon
lemon peel
2 teaspoons
coriander, ground

Instructions

Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable stock and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Strain into same pan, pressing on solids to release liquid. Season with salt and pepper. Keep warm.

Stir crème fraîche, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon crème fraîche and serve.

Notes

When in season, try using local asparagus. 

Soups