ASPARAGUS SOUP WITH LEMON CREME FRAICHE
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
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
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
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
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
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)
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
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
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
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
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
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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- 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.
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