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Garden-Fresh Asparagus Soup

March/April 2008

Your rating: None Average: 4 (41 votes)

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.



READER'S COMMENT:
"I made this last night and loved it. My daughter in law wants me to make it for Thanksgiving and I will but will change the broth from chicken to veggie because she's a vegetarian. It's just as delicious for lunch the next day. "
Garden-Fresh Asparagus Soup Recipe

Makes: 6 appetizer servings, 1 generous cup each

Active Time:

Total Time:

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.

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.

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.

Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (20% dv)

Carbohydrate Servings: 1

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



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Recipe Categories

Servings
6
Main Ingredient
Vegetarian, other
Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Type of Dish
Soups/stews
Ethnic/Regional
American
Ease of Preparation
Moderate
Total Time
1 hour or less
Publication
March/April 2008

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