Asparagus Soup with Lemon Creme Fraiche

Ingredients

• Coriander seed

  Spices

  2 tsp or 4g

• Butter

  Unsalted

  ½ stick or 57g

• Asparagus

  Raw

  2 lb or 906g

• Vegetable Broth

  From bouillons. Low sodium

  28 oz or 794g

• Lemon zest

  ¼ tsp or 0.5g

• Sour cream

  Reduced fat, cultured

  ¼ cup or 61g

• Lemon juice

  Raw

  ½ tsp or 3g

• Shallots

  Raw

  16 tbsp chopped or 160g

Directions

1. Finely grind coriander seeds in grinder or mortar and pestle.
2. Melt butter in heavy large saucepan over medium heat. Add shallots; saut until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Strain into same pan, pressing on solids to release liquid. Season with salt and pepper. Keep warm.
3. Stir crme frache, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon crme frache and serve.

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