More Great Recipes: Bisque/Cream | Soup | Soup

ASPARAGUS SOUP WITH LEMON-HERB CREME FRAICHE


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1/2 cup crème fraîche
1 tablespoon chopped parsley
2 teaspoons chopped chives
1 teaspoon chopped tarragon
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper
2 pounds medium asparagus, tough ends discarded, tips reserved and stalks coarsely chopped
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 quart chicken stock
2 cups water


directions


1. In a bowl, blend the crème fraîche(OR SOUR CREAM) with the parsley, chives, tarragon and the lemon zest and juice. Season with salt and pepper, then cover and refrigerate.


In a small saucepan of boiling salted water, cook the asparagus tips until tender; drain and transfer to a plate.


2. Melt the butter in a large saucepan. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the stock and water and bring to a boil. Add the chopped asparagus and season with 1 1/2 teaspoons of salt and a few grindings of pepper. Boil over moderately high heat until the asparagus are tender, about 10 minutes. Remove from the heat and let stand for 5 minutes.


3. Working in batches, puree the soup in a blender and pour it into a clean saucepan. Season with salt and pepper. Stir in the asparagus tips and bring to a simmer over moderate heat. Ladle the soup into warmed shallow bowls. Top with large dollops of the lemon-herb crème fraîche and serve.


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7659 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana