This vegetarian starter has an incredibly silky texture, but less than a tablespoon of butter per serving.
Recipe information
Total Time
30 minutes
Yield
Makes 6 first-course servings
Ingredients
1/4 cup (1/2 stick) butter
1 cup sliced shallots (about 6 large)
2 pounds asparagus, trimmed, cut into 2-inch lengths
2 teaspoons ground coriander
2 14-ounce cans vegetable broth
1/4 cup crème fraîche or sour cream
1/2 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
Preparation
Step 1
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.
Step 2
Stir crème fraîche, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon crème fraîche and serve.
