Creme Fraiche Asparagus Soup Recipes

CREME FRAICHE ASPARAGUS SOUP

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.

ASPARAGUS SOUP WITH LEMON CRèME FRAîCHE

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

Steps:

• Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.

ASPARAGUS SOUP W/LEMON CREME FRAICHE

Steps:

• 1. Melt butter in heavy large saucepan over medium heat. Add shallots; saute until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth; simmer until asparagus is tender (may take up to 30 minutes). Cool slightly.
• 2. Mix in the whipping cream and then cornstarch mixture and stir until thickened. (If it doesn't thicken within a few minutes, add a little more cornstarch and water mixture and if it is too thick, add a little water to thin it out.)
• 3. If your not using the Creme Fraiche, stir sour cream, lemon juice and lemon peel in a small bowl. Divide soup among bowls. Top with a dollop of Creme Fraiche or your sour cream mixture and serve.
• 4. NOTE: This is great served with herb croutons.

ASPARAGUS SOUP

Steps:

• In a 3-qt. saucepan, saute onions in butter for 4 minutes. Add mushrooms and cook until tender. Add asparagus, broth and seasonings; cover and simmer for 30 minutes. , Add rice. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

CREAM OF FRESH ASPARAGUS SOUP II

Steps:

• In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
• In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
• Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

ASPARAGUS SOUP WITH LEMON CREME FRAICHE

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.

CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)

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.