Asparagus Soup with Lemon Crème Fra che


  • 1/4 cup (1/2 stick) butter
  • 1 cup sliced shallots (about 6 large)
  • 2 pounds asparagus, trimmed, cut into 2-inch lengths
  • 2 teaspoons ground coriander
  • 2 14-ounce cans vegetable broth

    • 1/4 cup crème fraîche or sour cream
    • 1/2 teaspoon fresh lemon juice
    • 1/4 teaspoon finely grated lemon peel


    This Vegetarian Starter Has An Incredibly Silky Texture, But Less Than A Tablespoon Of Butter Per Serving.

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