Average Rating: 5TOTAL TIME: Prep: 40 min. Cook: 15 min.
YIELD: 7 servings.Ingredients
- 1/4 cup butter, cubed
- 1 cup sliced shallots
- 2 pounds fresh asparagus, cut into 1-inch pieces
- 2-1/2 cups chicken broth
- 1/2 cup white wine or additional chicken broth
- 2 teaspoons ground coriander
- 1/4 teaspoon pepper
- 1 cup shredded Parmesan cheese
- 1/4 cup creme fraiche or sour cream
- 1/2 teaspoon lemon juice
- 1/4 teaspoon grated lemon zest
Instructions
- 1. In a large skillet over medium heat, melt butter. Add shallots; cook and stir until tender. Add asparagus; cook 1 minute longer. Stir in the broth, wine and coriander. Bring to a boil. Reduce heat; cover and simmer until asparagus is tender, 3-5 minutes. Do not drain. Cool slightly. Place in blender; cover and process until pureed. Stir in pepper. Keep warm.
- 2. To make crisps, heat a lightly greased small skillet over medium heat. Add about 2 tablespoons cheese; cook until golden brown and cheese is bubbly, 1-2 minutes. Carefully flip the Parmesan crisp; cook 30 seconds longer. Remove to waxed paper to cool. Repeat.
- 3. In a small bowl, combine the creme fraiche, lemon juice and lemon zest.
- 4. Ladle soup into cups; dollop with creme fraiche mixture. Serve with Parmesan crisps.
Nutrition Facts
1 each: 191 calories, 13g fat (8g saturated fat), 34mg cholesterol, 606mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 7g protein.