TANGY ASPARAGUS SOUP

Tangy Asparagus Soup image

A dollop of creme fraiche makes this pretty soup an ideal starter for an elegant spring dinner party. A cheese crisp on the side is the perfect finishing touch. -Jamie Concannon, Plymouth, California

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 7 servings.

Number Of Ingredients 11

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Ingredients

1/4 cup butter, cubed
1 cup sliced shallots
2 pounds fresh asparagus, cut into 1-inch pieces
2-1/2 cups chicken broth
1/2 cup white wine or additional chicken broth
2 teaspoons ground coriander
1/4 teaspoon pepper
1 cup shredded Parmesan cheese
1/4 cup creme fraiche or sour cream
1/2 teaspoon lemon juice
1/4 teaspoon grated lemon zest

Steps:

In a large skillet over medium heat, melt butter. Add shallots; cook and stir until tender. Add asparagus; cook 1 minute longer. Stir in the broth, wine and coriander. Bring to a boil. Reduce heat; cover and simmer until asparagus is tender, 3-5 minutes. Do not drain. Cool slightly. Place in blender; cover and process until pureed. Stir in pepper. Keep warm. , To make crisps, heat a lightly greased small skillet over medium heat. Add about 2 tablespoons cheese; cook until cheese is golden brown and bubbly, 1-2 minutes. Carefully flip the crisp; cook 30 seconds longer. Remove to waxed paper to cool. Repeat., In a small bowl, combine the creme fraiche, lemon juice and lemon zest., Ladle soup into cups; dollop with creme fraiche mixture. Serve with Parmesan crisps.

Nutrition Facts : Calories 191 calories, Fat 13g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 606mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.