Asparagus Soup with Lemon Creme Fraiche

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Shallots

  Raw

  4 shallot (medium) or 170g

• Asparagus

  Raw

  2 lb or 906g

• Coriander seed

  Spices

  2 tsp or 4g

• Vegetable Broth

  From bouillons. Low sodium

  28 oz or 794g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Creme Fraiche

  Vermont Butter & Cheese Company

  4 tbsp or 56g

• Lemon juice

  Raw

  ½ tsp or 3g

• Lemon zest

  ¼ tsp or 0.5g

Directions

1. Finely grind the coriander seeds with a spice grinder or mortar and pestle.
2. Melt the butter in a large heavy saucepan over medium heat. Add the sliced shallots and cook, stirring, until softened, about 5 minutes.
3. Stir in the asparagus and ground coriander and cook for 1 minute. Pour in the vegetable broth and bring to a simmer, cooking until the asparagus is tender, about 5 minutes. Remove from heat and let cool slightly.
4. Working in batches, carefully puree the soup in a blender until smooth. Strain back into the pot, pressing on the solids, if you prefer an ultra-smooth texture. Season to taste with salt and pepper and keep warm over low heat.
5. In a small bowl, mix the creme fraiche, lemon juice, and lemon zest until smooth. Ladle the hot soup into bowls and top each with a dollop of the lemon creme fraiche.