Asparagus Soup (v)

Ingredients

• 2 tbs butter
• 2 tbs extra-virgin olive oil
• 1 medium onion, finely chopped
• ½ tsp salt
• ½ tsp curry powder
• ¼ tsp ground ginger
• Zest and juice of 1 lemon, divided
• 2 C diced peeled red potatoes
• 3 C vegetable broth
• 1 C coconut milk
• 2 C ½" pieces trimmed asparagus, (about 1 bunch)
• Freshly ground pepper to taste
• ¼ C crème fraîche or reduced-fat sour cream
• ¼ C finely chopped scallion greens, or fresh chives

Directions

1. Sauté Base: Melt butter and oil in a large saucepan over medium heat. Add onion and ¼ tsp salt; cook until golden, about 5 minutes.
2. Bloom Spices: Stir in curry powder, ginger, lemon zest, and potatoes; cook 5 minutes, stirring occasionally.
3. Simmer: Add broth, coconut milk, and asparagus. Bring to a simmer, partially cover, and cook until potatoes are tender, about 15 minutes.
4. Purée: Blend until smooth using an immersion blender or in batches in a regular blender. Season with remaining ¼ tsp salt and pepper.
5. Garnish: Whisk crème fraîche (or sour cream) with lemon juice and scallion greens (or chives). Swirl over soup and serve.

Chef's Notes

• This is a vegetarian recipe, and vegan if the crème fraîche is omitted

The Gumbo Page