Garden-Fresh Asparagus Soup Recipe

Garden-Fresh Asparagus Soup

Recipe By: Ellen Ecker Ogden

“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.”

Ingredients

• • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon curry powder
  • ¼ 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 ½-inch pieces trimmed asparagus, (about 1 bunch)
  • Freshly ground pepper to taste
  • ¼ cup crème fraîche or reduced-fat sour cream (see Note)
  • ¼ cup finely chopped scallion greens, or fresh chives

Directions

• 1 Melt butter and oil in a large saucepan over medium heat. Add onion and ¼ 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
• 2 the potatoes are tender, about 15 minutes.
• 3 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 ¼ teaspoon salt and pepper.
• 4 Whisk creme fraiche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.