Recipes
Garden Fresh Asparagus Soup
- Soups
This aromatic green curry soup is packed with spinach, mushrooms, green beans and broccoli stems (save the florets for another night). Green curry paste gives this soup a delicately spicy broth. The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures.
Ingredients
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2 tablespoons butter
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2 tablespoons extra-virgin olive oil
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1 medium onion, finely chopped
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½ teaspoon salt
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½ teaspoon curry powder
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¼ teaspoon ground ginger
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Zest and juice of 1 lemon, divided
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2 cups diced peeled red potatoes
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3 cups vegetable broth, or reduced-sodium chicken broth
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1 cup “lite” coconut milk
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2 cups 1/2-inch pieces trimmed asparagus, (about 1 bunch)
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Freshly ground pepper to taste
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¼ cup crème fraîche or reduced-fat sour cream (see Note)
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1/4 cup finely chopped scallion greens, or fresh chives
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