garden fresh asparagus soup

Fish & Seafood

Garden Fresh Asparagus Soup

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 crème fraîche or plain yogurt and serve warm or chilled.

Ingredients

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
½ teaspoon salt
½ teaspoon curry powder
¼ 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
¼ cup crème fraîche or reduced-fat sour cream (see note)
1/4 cup finely chopped scallion greens, or fresh chives

Directions

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.