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Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
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 creme fraiche or reduced-fat sour cream
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 potatoes are tender, about 15 minutes.
2. Puree soup with an immersion blender or regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with remaining 1/4 teaspoon salt and pepper.
3. Whisk creme fraiche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl. Transfer soup into bowls, and garnish each with a swirl of creme fraiche mixture.
Serves 6.
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Garden-Fresh Asparagus Soup
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Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
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 creme fraiche or reduced-fat sour cream
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 potatoes are tender, about 15 minutes.
2. Puree soup with an immersion blender or regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with remaining 1/4 teaspoon salt and pepper.
3. Whisk creme fraiche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl. Transfer soup into bowls, and garnish each with a swirl of creme fraiche mixture.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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