Garden-Fresh Asparagus Soup

From: EatingWell

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 creme fraiche or plain yogurt and serve warm or chilled.

Servings: 6 appetizer servings, 1 generous cup each

Prep: 35 mins

Total: 50 mins

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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.

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 Facts

Calories 203, Total Fat 13 g, Saturated Fat 6 g, Monounsaturated Fat 4 g, Cholesterol 14 mg, Sodium 444 mg, Carbohydrate 19 g, Fiber 3 g, Protein 4 g, Potassium 154 mg. Daily Values: Vitamin A 20%, Vitamin C 35%. Exchanges: Starch 0.5, Vegetable 1, Fat 2.5.
Percent Daily Values are based on a 2,000 calorie diet

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