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.

CREAM OF ASPARAGUS SOUP

Steps:

• Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.

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.

CREAMY ASPARAGUS SOUP

Steps:

• In a medium saucepan, melt butter over medium heat. Add leeks and shallot; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes. Add asparagus and 3 cups broth; bring to a boil, then reduce heat and simmer, partially covered, until asparagus is very tender, 12 to 15 minutes. Let cool 5 minutes.
• Working in batches (don't fill it more than halfway), purée asparagus in a blender until very smooth, 1 to 2 minutes a batch, thinning with more broth if necessary. Transfer to cleaned pan, and heat until steaming. Whisk crème fraîche with a little water until it has the consistency of heavy cream. Spoon some on top of each serving, swirling with a toothpick, if desired.

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.

CREAM OF ASPARAGUS SOUP

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.
• Cooks' note:.
• • Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.

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.