Asparagus Soup With Lemon Crème Fraîche Food

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ASPARAGUS SOUP WITH LEMON CREME FRAICHE



Asparagus Soup with Lemon Creme Fraiche image

A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.-Fern Vitense, Tipton, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
4 cups cut fresh asparagus (1-inch pieces)
3 medium red potatoes, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
GARNISH:
1/4 cup minced chives
1/4 cup creme fraiche or sour cream
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest

Steps:

  • In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.

Nutrition Facts : Calories 155 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 873mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

ASPARAGUS SOUP WITH LEMON CREME FRAICHE



Asparagus Soup With Lemon Creme Fraiche image

Make and share this Asparagus Soup With Lemon Creme Fraiche recipe from Food.com.

Provided by mamatosk

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

4 tablespoons butter
1 cup sliced shallot
2 lbs asparagus, trimmed, cut into 2 inch lengths
2 teaspoons ground coriander
28 ounces vegetable broth
1/4 cup creme fraiche or 1/4 cup sour cream
1/2 teaspoon fresh lemon juice
1/4 teaspoon finley grated lemon peel

Steps:

  • Melt butter in heavy large saucepan over medium heat.
  • Add shallots; saute until soft, about 5 minutes.
  • Add asparagus and corander; stir 1 minute.
  • Add broth; simmer until asparagus is tender, about 5 minutes.
  • Cool slightly.
  • Either work in batches and puree soup in blender or use and immersion blender in same pot.
  • Season to taste with salt and pepper.
  • Stir creme fraiche, lemon juice and lemon peel in small bowl.
  • Ladle soup into bowls, top with dollop of lemon creme fraiche.

Nutrition Facts : Calories 156.5, Fat 11.8, SaturatedFat 7.2, Cholesterol 33.9, Sodium 96, Carbohydrate 11.3, Fiber 3.3, Sugar 2, Protein 4.7

ASPARAGUS AND BREAD SOUP WITH PANCETTA



Asparagus and Bread Soup with Pancetta image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 35m

Yield About 4 cups

Number Of Ingredients 14

1/4 cup diced pancetta
1/4 cup extra-virgin olive oil
1/2 cup thinly sliced onions
1/4 cup thinly sliced shallots
3 cloves garlic, whole
Salt and freshly ground black pepper
4 cups chicken stock, plus more if needed
1 cup small pieces country bread
2 teaspoons fresh tarragon leaves
2 cups 1-inch-long chopped asparagus
2 cups spinach, washed
1 teaspoon lemon juice
Chives, chopped, for garnish
Creme fraiche or sour cream, for garnish

Steps:

  • In a large saucepan, sweat the pancetta with the olive oil until crispy and fully rendered, 5 minutes. Remove the pancetta from the pan and set aside. Add the onions, shallots and garlic. Lightly season with salt and pepper. Once the aromatics are soft, about 5 minutes, add the stock, bread and tarragon. Bring the mixture to a boil and add the asparagus and spinach. Simmer until the asparagus is tender, about 15 minutes.
  • Transfer the contents to a blender, and make sure you've added enough stock to achieve the desired consistency. Blend the soup and season with the lemon juice. Adjust the salt and pepper as necessary. If available, strain through a fine mesh strainer. This soup can be served hot or chilled.
  • Serve with the crispy pancetta, chopped chives and a dollop of creme fraiche. If serving cold, additional chicken stock may be necessary to make sure the consistency is correct.

ASPARAGUS SOUP WITH LEMON CRèME FRAîCHE



Asparagus Soup with Lemon Crème Fraîche image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Citrus     Vegetable     Appetizer     Vegetarian     Quick & Easy     Low Cal     High Fiber     Lemon     Asparagus     Spring     Shallot     Coriander     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 8

1/4 cup (1/2 stick) butter
1 cup sliced shallots (about 6 large)
2 pounds asparagus, trimmed, cut into 2-inch lengths
2 teaspoons ground coriander
2 14-ounce cans vegetable broth
1/4 cup crème fraîche or sour cream
1/2 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Strain into same pan, pressing on solids to release liquid. Season with salt and pepper. Keep warm.
  • Stir crème fraîche, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon crème fraîche and serve.

CREME FRAICHE ASPARAGUS SOUP



Creme Fraiche Asparagus Soup image

Based on a recipe from Michelle Garner's cookbook, Quick French Cuisine. She says, "I adapted this from my aunt Cécille's recipe. She would make large batches and freeze it."

Provided by mersaydees

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons unsalted butter
2 cups onions, minced
4 cups chicken stock
1/8 lb fresh asparagus, trimmed (thin asparagus is recommended)
1/4 cup creme fraiche or 1/4 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon lemon juice (optional)

Steps:

  • In a 4-quart pan, melt butter.
  • Add onion and cook just until soft and golden; do not brown.
  • Add chicken stock and bring to a boil.
  • Meanwhile, cut 3 inches of tips off asparagus and set aside.
  • In food processor or blender or by hand, slice remaining asparagus into ¼-inch pieces.
  • Drop pieces into boiling broth. Cover and simmer until very soft, about 30 minutes.
  • Cool for 10 minutes, and then puree soup in blender or processor.
  • Return soup to pan.
  • Add asparagus tips and simmer until just tender, about 5 minutes.
  • Stir in cream.
  • Season with salt and pepper and a drop or two of lemon juice.
  • Serve warm or cold.

ASPARAGUS SOUP W/LEMON CREME FRAICHE



Asparagus Soup w/Lemon Creme Fraiche image

This is a great first-course for a dinner party. It is very rich. I served it at a luncheon for some friends with a Waldorf Salad and some sourdough bread.

Provided by Irana Grenier

Categories     Vegetable Soup

Time 1h5m

Number Of Ingredients 10

1/4 c butter
1 c shallots, chopped (6 large)
2 lb asparagus, trimmed, cut into 2-in. lengths
2 tsp ground coriander (opt.)
2 can(s) (14 oz.) vegetable broth
1/4 c creme fraiche or sour cream
1/2 tsp fresh lemon juice
1/4 tsp grated lemon peel
2 tsp cornstarch with enough cold water to mix
1 c whipping cream

Steps:

  • 1. Melt butter in heavy large saucepan over medium heat. Add shallots; saute until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth; simmer until asparagus is tender (may take up to 30 minutes). Cool slightly.
  • 2. Mix in the whipping cream and then cornstarch mixture and stir until thickened. (If it doesn't thicken within a few minutes, add a little more cornstarch and water mixture and if it is too thick, add a little water to thin it out.)
  • 3. If your not using the Creme Fraiche, stir sour cream, lemon juice and lemon peel in a small bowl. Divide soup among bowls. Top with a dollop of Creme Fraiche or your sour cream mixture and serve.
  • 4. NOTE: This is great served with herb croutons.

CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)



Cream of Asparagus Soup (Crème d'asperges) image

This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.

Categories     Soup/Stew     Milk/Cream     Blender     Vegetable     Quick & Easy     Lunch     Asparagus     Spring     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Easter     Vegetarian

Yield 4 servings

Number Of Ingredients 6

2 pounds green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste

Steps:

  • Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
  • Cut stalks and all remaining asparagus into 1/2-inch pieces.
  • Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
  • While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
  • Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
  • Add lemon juice and garnish with asparagus tips.

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  • Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Strain into same pan, pressing on solids to release liquid. Season with salt and pepper. Keep warm.
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