Video: Celebrate Asparagus Season with Soup

Asparagus Soup with Citrus Herb Crème Fraîche
Recipe type: Soup
Serves: 6-8

  • ¼ cup crème fraîche
  • ½ tablespoon chopped fresh dill
  • 1 teaspoon chopped fresh chives
  • ½ teaspoon chopped fresh tarragon
  • ½ teaspoon finely grated orange or tangerine peel
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • ½ cup finely chopped yellow onion
  • 1 pound asparagus, tough ends discarded, coarsely chopped
  • 3-1/2 cups chicken or vegetable stock
  • 1-1/2 cups chopped spinach leaves
  • Squeeze of fresh lemon juice, if desired

  1. In a small bowl, blend the crème fraîche with the dill, chives, tarragon and grated orange peel. Season with salt and pepper.
  2. Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook over moderate heat, stirring, until softened, about 4 minutes. Add the asparagus and stock and bring to a boil. Reduce to a simmer, and cook until the asparagus are tender, about 15 to 20 minutes. Add the spinach and simmer until wilted, about 4 minutes. Remove from the heat and let stand for 5 minutes.
  3. Working in batches, puree the soup in a blender and pour it into a clean saucepan (alternatively, you can use an immersion blender and puree right in the saucepan you used to cook the asparagus). Reheat. Adjust seasoning with salt and pepper and a squeeze of lemon juice, if desired. Ladle the soup into warmed bowls. Top with large dollops of citrus herb crème fraîche and serve immediately.
  4. Makes about 4-1/2 cups. Serves 6 to 8 as a first course.


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