Ingredients
6 First course Servings
1/4 cup (1/2 stick butter)
1 cup sliced shallots (6 large)
2 pounds asparagus, trimmed, cut into 2-inch lengths
2 teaspons ground corriander
2 14-ounce cans vegetable broth
1/4 cup creme fraiche or sour cream
1/2 teaspoon fresh lemon juice
1/4 teaspon finely grated lemon peel
Preparation
Melt Butter in saucepan Add shallots; saute until soft about 5 minutes Add asparagus and coriander; stir 1 minute Add broth; simmer until asparagus is tender, about 5 mins Cool Slightly In batches puree soup in blender Strain into same saucepan, pressing on solids to release liquid Season with salt and pepper. Keep warm
Stir creme Fraiche, lemon juice and lemon peel in small bowl. Divide soup among bowls. Top with dallop of Lemon Creme Fraiche
