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Garden-Fresh Asparagus Soup

http://www.eatingwell.com/recipes/garden_fresh_asparagus_soup.html

From EatingWell:  March/April 2008

This lemony asparagus soup is spiced with a touch of curry and gets added richness from “lite” coconut milk and creamy red potatoes. Top it with a dollop of crème fraîche or plain yogurt and serve warm or chilled.

6 appetizer servings, 1 generous cup each | Active Time: 35 minutes | Total Time: 50 minutes

Ingredients

• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground ginger
• Zest and juice of 1 lemon, divided
• 2 cups diced peeled red potatoes
• 3 cups vegetable broth, or reduced-sodium chicken broth
• 1 cup “lite” coconut milk
• 2 cups 1/2-inch pieces trimmed asparagus, (about 1 bunch)
• Freshly ground pepper to taste
• 1/4 cup crème fraîche, or reduced-fat sour cream (see Note)
• 1/4 cup finely chopped scallion greens, or fresh chives

Preparation

1. Melt butter and oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes. Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes. Stir in broth, coconut milk and asparagus. Bring to a simmer over medium heat, partially cover and continue to cook until the potatoes are tender, about 15 minutes.
2. Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with the remaining 1/4 teaspoon salt and pepper.
3. Whisk crème fraîche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.

Nutrition

Per serving : 203 Calories; 13 g Fat; 6 g Sat; 4 g Mono; 14 mg Cholesterol; 19 g Carbohydrates; 4 g Protein; 3 g Fiber; 444 mg Sodium; 154 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 2 1/2 fat

Tips & Notes

• Note: Crème fraîche is a tangy, thick, rich cultured cream commonly used in French cooking. Find it in the dairy section of large supermarkets, usually near other specialty cheeses. Sour cream can be used as a substitute, or you can make your own lower-fat version by combining equal portions of reduced-fat sour cream and nonfat plain yogurt.