Asparagus Soup with Lemon Crème Fraîche
A silky, vibrant spring classic made by simmering asparagus and shallots until tender and then blending until smooth. Topped with a zesty lemon crème fraîche finish for a perfect first course or light lunch.
Ingredients
- 4 Tbsp. (½ stick) unsalted butter
- 6 n/a large shallots, thinly sliced (about 1 cup)
- 4 lb. asparagus, trimmed, cut into 2\" pieces
- 2 tsp. Diamond Crystal kosher salt
- 2 tsp. ground coriander
- 4 cups low-sodium vegetable broth
- to taste Freshly ground black pepper
- 0.25 cup crème fraîche or sour cream
- 1 tsp. finely grated lemon zest
- 1 tsp. fresh lemon juice
- for drizzling Extra-virgin olive oil
- 1 cup water
Instructions
- Melt butter in a medium Dutch oven over medium heat. Add sliced shallots and cook, stirring occasionally, until softened, about 5 minutes. Add asparagus, salt, and ground coriander; cook and stir for 1 minute. Pour in vegetable broth, pressing asparagus down until mostly covered. Bring to a simmer and cook, stirring often, until asparagus is tender, about 8–10 minutes. Let cool slightly.
- Working in batches, purée the soup in a blender on high until very smooth. Pour the puréed soup back into the pot and stir in 1 cup of water. Season with freshly ground black pepper and additional salt if needed. Keep warm over low heat.
- In a small bowl, stir together crème fraîche (or sour cream), lemon zest, lemon juice, and a pinch of kosher salt.
- Ladle the soup into bowls and top each with a dollop of the lemon cream. Finish with a drizzle of extra-virgin olive oil and a seasoning of black pepper.