Ingredients
1 tablespoon butter1 tablespoon olive oil1 small onion, chopped4 cups cut fresh asparagus (1-inch pieces)3 medium red potatoes, peeled and cubed2 cans (14-1/2 ounces each) vegetable broth2 teaspoons grated lemon zest1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon ground coriander1/4 teaspoon ground gingerGARNISH:1/4 cup minced chives1/4 cup creme fraiche or sour cream1 tablespoon lemon juice1/2 teaspoon grated lemon zest
Preparation
In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes.
Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.
