Asparagus Soup with Lemon Creme Fraiche

Asparagus Soup with Lemon Creme Fraiche

A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.—Fern Vitense, Tipton, Iowa Recipe Type: Asparagus Soup, Bisque Soup Recipes, Soup Recipes, Vegetarian Recipes, Vegetarian Soup Recipes, Winning Healthy Recipes, Winning Soup Recipes, Winning Vegetarian Recipes, Easter Recipes, Mother's Day Recipes, Asparagus Recipes, Asparagus Soup, Potato Recipes, Country Woman Recipes, Country Woman Soup Recipes, Country Woman Vegetarian Recipes, Low-Fat Recipes, Low Fat Soup Recipes Total Time: PT50M

Prep time: 
Cook time: 
Yield: 6 servings
Serving size: 6
Calories per serving: 60


1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
4 cups cut fresh asparagus (1-inch pieces)
3 medium red potatoes, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 cup minced chives
1/4 cup creme fraiche or sour cream
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest


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 zest, and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes.

Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.


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