Ingredients

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

Description

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

View Full Recipe