Category: Side Dish
Garden-Fresh Asparagus Soup - TastyPlanner.com
Chef: Kim Andjordan
Spring: This lemony asparagus soup is spiced with a touch of curry and gets added richness from “lite” coconut milk and creamy red potatoes. Top it with a dollop of crème fraîche or plain yogurt and serve warm or chilled.TIPS & NOTES
Note: Crème fraîche is a tangy, thick, rich cultured cream commonly used in French cooking. Find it in the dairy section of large supermarkets, usually near other specialty cheeses. Sour cream can be used as a substitute, or you can make your own lower-fat version by combining equal portions of reduced-fat sour cream and nonfat plain yogurt.
Per serving: 203 calories; 13 g fat (6 g sat, 4 g mono); 14 mg cholesterol; 19 g carbohydrates; 4 g protein; 3 g fiber; 444 mg sodium; 154 mg potassium.
Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (20% dv)
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 2 1/2 fat
Asparagus delivers a healthy dose of folate, a vitamin that helps produce DNA and form healthy new cells.
Yield: 6 appetizer servings, 1 generous cup each
Prep Time: 15 minutes
Cooking Time: 20 minutes
2 tbsp. butter
2 tbsp. extra-virgin olive oil
1 medium onion, finely chopped
1/2 tsp. salt
1/2 tsp. curry powder
1/4 tsp. ground ginger
Zest and juice of 1 lemon, divided
2 cups diced peeled red potatoes
3 cups vegetable broth, or reduced-sodium chicken broth
1 cup “lite” coconut milk
2 cups 1/2-inch pieces trimmed asparagus, (about 1 bunch)
freshly ground pepper to taste
1/4 cup crème fraîche, or reduced-fat sour cream (see Note)
1/4 cup finely chopped scallion greens, or fresh chives
Melt butter and oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes. Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes. Stir in broth, coconut milk and asparagus. Bring to a simmer over medium heat, partially cover and continue to cook until the potatoes are tender, about 15 minutes.
Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with the remaining 1/4 teaspoon salt and pepper.
Whisk crème fraîche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.
- Times saved to recipe box: 18
- Times Recommended: 0
- Times added to planner: 4