Asparagus Soup with Lemon Creme Fraiche
The recipe Asparagus Soup with Lemon Creme Fraiche can be made in roughly 50 minutes. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 162 calories, 4g of protein, and 6g of fat per serving. This recipe serves 6 and costs $1.76 per serving. Winter will be even more special with this recipe. It is brought to you by Taste of Home. It works well as a soup. 24 people have made this recipe and would make it again. A mixture of pepper, ground ginger, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 55%, this dish is solid. Try Asparagus Soup With Lemon Creme Fraiche, Roasted Beet Soup with Thyme, Lemon, and Crème Fraîche, and Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche for similar recipes.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 25 minutes
Ingredients:
4 cups cut fresh asparagus (1-inch pieces)
1 tablespoon butter
1/4 cup minced chives
1/4 cup creme fraiche or sour cream
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1 tablespoon olive oil
1 small onion, chopped
1/2 teaspoon pepper
3 medium red potatoes, peeled and cubed
1/2 teaspoon salt
2 cans (14-1/2 ounces each) vegetable broth
Equipment:
sauce pan
blender
frying pan
Cooking instruction summary:
Directions 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. 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. Originally published as Asparagus Soup with Lemon Creme Fraiche in Country WomanApril/May 2013, p35 Nutritional Facts 1 cup equals 155 calories, 8 g fat (4 g saturated fat), 13 mg cholesterol, 873 mg sodium, 17 g carbohydrate, 3 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large saucepan, heat butter and oil over medium-high heat.
2. Add onion; cook and stir until tender.
3. 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.
4. Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through.
5. Combine garnish ingredients; serve with soup.
Nutrition Information:
covered percent of daily need
