Before I started thinking of the Internet as “the world’s most awesome cookbook” I relied heavily on my cookbook collection quite often. One volume that always seemed to have just what I needed was Bon Appétit’s Fast Easy Fresh Cookbook.
Of course, during asparagus season it seems impossible that one should prepare asparagus any way other than steamed for just the right amount of time and served with a pat of butter but with variety being the spice of life and all, I do also highly recommend this soup. As the book states “this vegetarian soup has a velvety texture with only small amounts of butter and sour cream per serving.”
What you need:
4 tablespoons (1/2 stick) butter
1 cup sliced shallots (about 6 large)
2 pounds asparagus, trimmed and cut into 2″ lengths
2 teaspoons ground coriander
2 14 oz. cans vegetable broth
1/4 cup crème fraîche or sour cream
1/2 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
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 broth; 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 to taste with salt and pepper. Keep warm.
STIR crème fraîche, lemon juice, and lemon peep in small bowl. Ladle soup into bowls. Top with dollop of lemon crème fraîche. (I had some eager eaters on hand and forgot to grab a picture of the finished product, so I had to grab this picture of the finished soup from the Special Fork blog.)