Asparagus Soup With Lemon Crème Fraîche Recipes

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.

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.

FRESH ASPARAGUS SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth., In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.

ASPARAGUS SOUP WITH LEMON CREAM AND TARRAGON

Steps:

• Heat a heavy-based saucepan over medium-high heat, add olive oil and sauté shallots until transparent.
• Add asparagus (be sure to cut off bottom portion that is hard and stalky) and tarragon leaves (reserve stems for later use) and cook briefly. Season with salt and pepper.
• Deglaze pan with white wine and simmer until reduced by half. Add vegetable stock and continue to cook until asparagus is completely soft. Puree tarragon stems in a blender until completely smooth. Pour through a fine strainer and recheck seasoning.
• Whip cream until firm. Gently fold in lemon zest, 1 teaspoon lemon juice and chopped tarragon stems.
• Pour soup into 4 warm bowls and top with a dollop of cream.