Asparagus Soup With Lemon Creme Fraiche Recipes

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ASPARAGUS SOUP WITH LEMON CREME FRAICHE



Asparagus Soup with Lemon Creme Fraiche image

A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.-Fern Vitense, Tipton, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
4 cups cut fresh asparagus (1-inch pieces)
3 medium red potatoes, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
GARNISH:
1/4 cup minced chives
1/4 cup creme fraiche or sour cream
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest

Steps:

  • In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.

Nutrition Facts : Calories 155 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 873mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

ASPARAGUS SOUP WITH LEMON CREME FRAICHE



Asparagus Soup With Lemon Creme Fraiche image

Make and share this Asparagus Soup With Lemon Creme Fraiche recipe from Food.com.

Provided by mamatosk

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

4 tablespoons butter
1 cup sliced shallot
2 lbs asparagus, trimmed, cut into 2 inch lengths
2 teaspoons ground coriander
28 ounces vegetable broth
1/4 cup creme fraiche or 1/4 cup sour cream
1/2 teaspoon fresh lemon juice
1/4 teaspoon finley grated lemon peel

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.

Nutrition Facts : Calories 156.5, Fat 11.8, SaturatedFat 7.2, Cholesterol 33.9, Sodium 96, Carbohydrate 11.3, Fiber 3.3, Sugar 2, Protein 4.7

ASPARAGUS SOUP WITH LEMON CRèME FRAîCHE



Asparagus Soup with Lemon Crème Fraîche image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Citrus     Vegetable     Appetizer     Vegetarian     Quick & Easy     Low Cal     High Fiber     Lemon     Asparagus     Spring     Shallot     Coriander     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 8

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

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.

CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)



Cream of Asparagus Soup (Crème d'asperges) image

This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.

Categories     Soup/Stew     Milk/Cream     Blender     Vegetable     Quick & Easy     Lunch     Asparagus     Spring     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Easter     Vegetarian

Yield 4 servings

Number Of Ingredients 6

2 pounds green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste

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.

CREME FRAICHE ASPARAGUS SOUP



Creme Fraiche Asparagus Soup image

Based on a recipe from Michelle Garner's cookbook, Quick French Cuisine. She says, "I adapted this from my aunt Cécille's recipe. She would make large batches and freeze it."

Provided by mersaydees

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons unsalted butter
2 cups onions, minced
4 cups chicken stock
1/8 lb fresh asparagus, trimmed (thin asparagus is recommended)
1/4 cup creme fraiche or 1/4 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon lemon juice (optional)

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.

SPRING ASPARAGUS SOUP WITH LEMON CREME FRAICHE



Spring Asparagus Soup With Lemon Creme Fraiche image

Make and share this Spring Asparagus Soup With Lemon Creme Fraiche recipe from Food.com.

Provided by Thea

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

soup
2 bunches asparagus spears, cleaned, ends snapped off
cold chicken stock, drained of fat
pepper
1/4 cup extra virgin olive oil
1/4 cup creme fraiche
lemon creme fraiche
1/4 cup creme fraiche
1/2 lemon, zest of
1/2 lemon, juice of
2 radishes, thinly sliced to resemble matchsticks

Steps:

  • To blanch asparagus:.
  • Bring pot of water to rolling boil add steamer basket. Add asparagus stalks. Cover and cook for 5 minutes but still bright green. Immediately transfer to bowl of ice water to stop cooking.
  • To make soup:.
  • When asparagus is cold remove from water. Cut into large chunks. Place in blender. Add enough cold chicken stock to cover stalks. Add pepper, blend until mixture is thin puree. Continuing to blend, add olive oil in steady stream.
  • Blend in 1/4 cup creme fraiche. Strain soup through a fine-mesh strainer into large pot. Set aside.
  • To make lemon creme fraiche:.
  • In medium bowl, combine 1/4 cup creme fraiche, lemon zest and lemon juice. Using wire whisk, whip until thickened. Set aside.
  • To serve soup:.
  • Warm soup over medium heat until it bubbles. Ladle into bowls. Top with lemon creme fraiche and radish matchsticks. Serve immediately.
  • *Variation: Serve soup cold with lump of crab meat in each bowl.

Nutrition Facts : Calories 223.8, Fat 24.5, SaturatedFat 8.7, Cholesterol 40.8, Sodium 12.5, Carbohydrate 1.4, Fiber 0.1, Sugar 0.2, Protein 0.7

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