Garden Fresh Asparagus Soup || Gracefult Kitchen

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Garden Fresh Asparagus Soup

Soups

This aromatic green curry soup is packed with spinach, mushrooms, green beans and broccoli stems (save the florets for another night). Green curry paste gives this soup a delicately spicy broth. The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures.

Ingredients

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
½ teaspoon salt
½ teaspoon curry powder
¼ 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
¼ cup crème fraîche or reduced-fat sour cream (see Note)
1/4 cup finely chopped scallion greens, or fresh chives

Description

Melt butter and oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes. Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes. Stir in 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. (Use caution when pureeing hot liquids.) Season with the remaining 1/4 teaspoon salt and pepper.
Whisk creme fraiche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.