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!
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
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.