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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 7 |
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A dollop of creme fraiche makes this pretty soup an ideal starter for an elegant spring dinner party. A cheese crisp on the side is the perfect finishing touch. 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 peel |
Directions:
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 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.
2. 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.
3. In a small bowl, combine the creme fraiche, lemon juice and lemon peel.
4. Ladle soup into cups; dollop with creme fraiche mixture. Serve with Parmesan crisps. Yield: 7 servings.
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