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Garden-Fresh Asparagus Soup

Garden-Fresh Asparagus Soup

Nutrition Facts
  • cal. (kcal) 203
Garden-Fresh Asparagus Soup
  • Makes: 4 servings
  • Prep: 35 mins
  • Start to Finish: 50 mins
  • Carb Grams Per Serving: 19

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 creme fraiche, or reduced-fat sour cream (see Note)
  • 1/4 cup finely chopped scallion greens , or fresh chives

Directions

  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 creme fraiche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.
  4. Tip: Note: Creme fraiche 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 Information

Servings Per Recipe: 4
PER SERVING: 203 cal., 13 g total fat (6 g sat. fat), 14 mg chol., 444 mg sodium, 19 g carb. (3 g fiber), 4 g pro.

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