- Special Pricing
Be sure to enjoy the first tender asparagus fresh from the garden as a side dish. As the season progresses and the stalks get larger, this is an excellent soup to prepare. The light, lemony flavors blend with a hint of curry; the soup is delicious served warm or chilled.
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1/2 teaspoon salt, divided
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground ginger
- Zest and juice of 1 lemon, divided
- 2 cups diced peeled red potatoes
- 3 cups vegetable broth or reduced-sodium chicken broth
- 1 cup “lite” coconut milk
- 2 cups 1/2-inch pieces trimmed asparagus (about 1 bunch)
- Freshly ground pepper, to taste
- 1/4 cup crème fraîche or reduced-fat sour cream
- 1/4 cup finely chopped scallion greens or fresh chives
Melt the butter and oil in a large saucepan over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes. Stir in the curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, to blend the flavors, for 5 minutes. Stir in the 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.
Purée the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when puréeing hot liquids.) Season with the remaining 1/4 teaspoon salt and pepper.
Whisk crème fraîche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
205 calories; 13g total fat; 6g total saturated fat; 14mg cholesterol; 444mg sodium; 19g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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