Spring Asparagus Soup With Lemon Creme Fraiche Food

ASPARAGUS SOUP WITH LEMON CREME FRAICHE

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.

CREME FRAICHE ASPARAGUS SOUP

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 WITH LEMON CREME FRAICHE

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.

ASPARAGUS SOUP WITH LEMON CRèME FRAîCHE

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.

CURRIED SPRING ASPARAGUS SOUP

Steps:

• Remove and discard woody ends from asparagus stalks;scrape spears with a vegetable peeler.
• Cut off tips and reserve.
• Dice stalks and combine with stock in a 4- quart saucepan.
• Bring to a boil and cook, uncovered, 8 to 10 minutes, or until very tender.
• Cool, then puree in a blender or food processor; set aside.
• Melt butter over low heat in large heavy saucepan.
• Add flour and cook, stirring constantly, 2 to 3 minutes.
• Stir in puree and bring to a boil over medium heat.
• Add asparagus tips; cover and simmer 8 to 10 minutes or until tips are tender.
• While soup is simmering, combine yolks,curry, and cream and miz thoroughly with a whisk.
• Add to soup and heat through but do not let boil.
• Season to taste with salt and pepper; serve hot.

CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)

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.

SPRING ASPARAGUS SOUP WITH LEMON CREME FRAICHE

Steps:

• To blanch asparagus:.
• Bring pot of water to rolling boil add steamer basket. Add asparagus stalks. Cover and cook for 5 minutes but still bright green. Immediately transfer to bowl of ice water to stop cooking.
• To make soup:.
• When asparagus is cold remove from water. Cut into large chunks. Place in blender. Add enough cold chicken stock to cover stalks. Add pepper, blend until mixture is thin puree. Continuing to blend, add olive oil in steady stream.
• Blend in 1/4 cup creme fraiche. Strain soup through a fine-mesh strainer into large pot. Set aside.
• To make lemon creme fraiche:.
• In medium bowl, combine 1/4 cup creme fraiche, lemon zest and lemon juice. Using wire whisk, whip until thickened. Set aside.
• To serve soup:.
• Warm soup over medium heat until it bubbles. Ladle into bowls. Top with lemon creme fraiche and radish matchsticks. Serve immediately.
• *Variation: Serve soup cold with lump of crab meat in each bowl.