Lemon & Curry Asparagus Soup

asparagus_curry_soup

 

Michael was asked to take a photo of a farmer for Eating Well Magazines cookbook, “Eating Well in Season.” They generously sent us a copy of the book and I got this recipe from there and have made it several times. The lemon and curry really brings out the flavors of the asparagus and this is a perfect spring time recipe. Enjoy!

 

Ingredients:

2 tbs butter

2 tbs extra-virgin olive oil

1 medium onion chopped

1/2 teaspoon salt

1/2 teaspoon curry

zest and juice of one lemon

2 cups diced peeled potatoes

3 cups chicken broth

1 cup lite coconut milk

2 cups 1/2 inch pieces trimmed asparagus (about one bunch)

freshly ground pepper to taste

1/4 cup creme fraiche

1/4 cup finely chopped scallions or fresh chives

Directions:

Melt butter and oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden. Stir in curry powder, lemon and potatoes and simmer, stirring occasionally, for 5 minutes. Stir 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. Season with salt & pepper. Taste and correct seasoning.

Whisk creme fraiche, lemon juice and scallions in a small bowl and garnish with a swirl.

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