|Prep time||5 minutes|
|Cooking time||30 minutes|
|Total time||35 minutes|
This vegetarian starter has an incredibly silky texture, but less than a tablespoon of butter per serving.
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.
When in season, try using local asparagus.