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Asparagus Soup with Lemon Creme Fraiche Recipe

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2 votes | 1995 views
Servings: 12
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Ingredients

Cost per serving $2.79 view details
  • 3 lbs. asparagus, tough ends removed and discarded
  • 2 Tablespoons unsalted butter
  • 1 yellow onion, chopped into medium dice
  • 2 cloves garlic, sliced
  • 6 cups vegetable stock, hot
  • 2 Tablespoons lemon juice
  • 1 Tablespoon kosher salt
  • 1/2 teaspoon of freshly ground black pepper
  • 2 Tablespoons butter, unsalted
  • All reserved asparagus tips
  • 1/4 teaspoon kosher salt
  • 2 Tablespoons butter, unsalted
  • 1/2 cup crème fraîche
  • 1 lemon, zested then juiced
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Directions

  1. Cutting asparagus: Remove tough ends from asparagus. After the tough ends have been removed, slice off the tips of the asparagus into thin slivers. Set tips aside for soup garnish. Cut remaining stalks into 1/2-inch long pieces.
  2. Make soup: In a soup pot over medium heat, melt butter. Add onions and garlic and cook, stirring occasionally until soft, about 5 minutes. Add all of the asparagus, except the tips, and sauté for 2-3 minutes. Add the hot stock, bring to a boil over high heat, and cook the asparagus until tender, about 8 minutes. Remove from heat.
  3. Puree Soup: Working in batches, puree the soup by filling a blender to no more than 2/3 full. Puree the soup until very smooth and light, 2 to 3 minutes per batch on high speed. (If the soup is still hot, it could spit from the blender; take care by removing the plastic plug on the lid and placing a towel over the hole for steam to escape.) Strain soup through a strainer into another soup pot. Add the 2 Tablespoons lemon juice and season with the 1 Tablespoon salt and 1/2 teaspoon pepper. Add asparagus tips to pureed soup. Keep soup hot until ready to serve.
  4. Flavor Crème Fraîche: In a bowl, mix together crème fraîche with preserved lemons and salt and pepper. Add water, if necessary, to make the consistency of heavy cream.
  5. To serve: Ladle the soup into bowls. Put a dollop of crème fraîche in the middle of the bowl and serve immediately.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 213g
Recipe makes 12 servings
Calories 119  
Calories from Fat 68 57%
Total Fat 7.87g 10%
Saturated Fat 5.59g 22%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 1131mg 47%
Potassium 159mg 5%
Total Carbs 11.87g 3%
Dietary Fiber 1.6g 5%
Sugars 8.98g 6%
Protein 1.71g 3%

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