The weather may seem a bit confused these days, but warmer Spring weather is on it’s way! For those cold days that need to get with the program, a light soup really hits the spot. Try this delicious Parties That Cook recipe for Asparagus Soup with Lemon Creme Fraiche! The hint of lemon in the creme fraiche adds a refreshing twist to the seasonal ingredients!
Asparagus Soup with Lemon Crème Fraiche
This recipe can also be found in our Soups, Salads and Pasta Recipe Section!
Ingredients
Asparagus Soup:
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
Asparagus Tips:
2 Tablespoons butter, unsalted
All reserved asparagus tips
1/4 teaspoon kosher salt
Lemon Crème Fraîche:
2 Tablespoons butter, unsalted
1/2 cup crème fraîche
1 lemon, zested then juiced
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
Methods/Steps
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.
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.
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.
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.
To serve: Ladle the soup into bowls. Put a dollop of crème fraîche in the middle of the bowl and serve immediately.
Serves/Makes
Serves 12
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