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Creamy Asparagus Soup
Brighten velvety cream of asparagus soup with a swirl of lemony crème fraîche (or sour cream) and a drizzle of olive oil for an easy spring dinner or lunch.
👥 6 Servings👤 Selma Brown Morrow📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●wooden spoon
- ●oven
- ●bowl
- ●blender
📝 Preparation Steps
1
Melt 4 Tbsp. (½ stick) unsalted butter in a medium Dutch oven or other heavy pot over medium heat. Add 6 large shallots, thinly sliced (about 1 cup), and cook, stirring occasionally, until softened, about ⏱️ 5 minutes. Add 4 lb. asparagus, trimmed, cut into 2" pieces, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 2 tsp. ground coriander and cook, stirring, ⏱️ 1 minute. Pour in 4 cups low-sodium vegetable broth, pressing asparagus down with a wooden spoon until mostly covered. Bring to a simmer and cook, stirring often, until asparagus is tender, 8–⏱️ 10 minutes. Let cool slightly.
large shallots, thinly sliced (about 1 cup)6. (½ stick) unsalted butter4 Tbsp. asparagus, trimmed, cut into 2" pieces4 lb. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp. ground coriander2 tsplow-sodium vegetable broth4 cups
2
Working in batches, purée soup in a blender on high until very smooth, transferring to a medium bowl as you go. Pour puréed soup back into pot and stir in 1 cup water. Season soup with freshly ground black pepper and more salt if needed. Keep warm over low heat.
Freshly ground black pepper
3
Stir together ¼ cup crème fraîche or sour cream, 1 tsp. finely grated lemon zest, 1 tsp. fresh lemon juice, and a pinch of kosher salt in a small bowl.
. (½ stick) unsalted butter4 Tbsp. finely grated lemon zest1 tsp. fresh lemon juice1 tsp
4
Ladle soup into bowls and top each with a dollop of lemon cream. Drizzle with extra-virgin olive oil and season with black pepper. Editor’s note: This recipe was first printed in our March 2006 issue as “Asparagus Soup With Lemon Crème Fraîche”; it has been updated for style. Head this way for more of our favorite asparagus recipes →
Extra-virgin olive oil (for drizzling)
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