Tangy Asparagus Soup Recipe

By gizgaab

Ingredients

• 1/4 cup butter, cubed
• 1 cup sliced shallots
• 2 pounds fresh asparagus, cut into 1-inch pieces
• 2-1/2 cups chicken broth
• 1/2 cup white wine or additional chicken broth
• 2 teaspoons ground coriander
• 1/4 teaspoon pepper
• 1 cup shredded Parmesan cheese
• 1/4 cup creme fraiche or sour cream
• 1/2 teaspoon lemon juice
• 1/4 teaspoon grated lemon peel

Details

Servings 7
Adapted from tasteofhome.com

Preparation

Step 1

Directions

In a large skillet over medium heat, melt butter. Add shallots; cook and stir until tender. Add asparagus; cook 1 minute longer. Stir in the broth, wine and coriander. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until asparagus is tender. Do not drain. Cool slightly. Place in blender; cover and process until pureed. Stir in pepper. Keep warm.
To make crisps, heat a lightly greased small skillet over medium heat. Add about 2 tablespoons cheese; cook for 1-2 minutes or until golden brown and cheese is bubbly. Carefully flip the Parmesan crisp; cook 30 seconds longer. Remove to waxed paper to cool. Repeat.
In a small bowl, combine the creme fraiche, lemon juice and lemon peel.
Ladle soup into cups; dollop with creme fraiche mixture. Serve with Parmesan crisps. Yield: 7 servings.