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.
extra-virgin olive oil
medium onion, finely chopped
Zest and juice of 1 lemon, divided
diced peeled red potatoes
vegetable broth, or reduced-sodium chicken broth
"lite" coconut milk
1/2-inch pieces trimmed asparagus, (about 1 bunch)
Freshly ground pepper to taste
creme fraiche, or reduced-fat sour cream (see Note)
finely chopped scallion greens , or fresh chives
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.
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.
Whisk creme fraiche (or sour cream), lemon juice
and scallion greens (or chives) in a small bowl and garnish with a swirl of it.
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.
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