Directions:
- 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 for 3-5 minutes or until asparagus is tender. Do not drain. Cool slightly. Place in blender; cover and process until pureed. Stir in pepper. Keep warm.
- To make crisps, heat a lightly greased small skillet over medium heat. Add about 2 tablespoons cheese; cook for 1-2 minutes or until golden brown and cheese is bubbly. Carefully flip the Parmesan crisp; cook 30 seconds longer. Remove to waxed paper to cool. Repeat.
- In a small bowl, combine the creme fraiche, lemon juice and lemon peel.
- Ladle soup into cups; dollop with creme fraiche mixture. Serve with Parmesan crisps. Yield: 7 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.21 Kcal (796 kJ) | ||
| Calories from fat | 107.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.94g | 18% | |
|---|---|---|---|
| Cholesterol | 28.19mg | 9% | |
| Sodium | 512.26mg | 21% | |
| Potassium | 439.33mg | 9% | |
| Total Carbs | 10.43g | 3% | |
| Sugars | 4.9g | 20% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 8.08g | 16% | |
| Vitamin C | 16.7mg | 28% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3mg | 17% | |
| Calcium | 199.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 67.5 Kcal (283 kJ) | ||
| Calories from fat | 38.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 18% | |
|---|---|---|---|
| Cholesterol | 10mg | 9% | |
| Sodium | 181.79mg | 21% | |
| Potassium | 155.91mg | 9% | |
| Total Carbs | 3.7g | 3% | |
| Sugars | 1.74g | 20% | |
| Dietary Fiber | 1.18g | 13% | |
| Protein | 2.87g | 16% | |
| Vitamin C | 5.9mg | 28% | |
| Iron | 1.1mg | 17% | |
| Calcium | 70.9mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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