Asparagus Soup

• 6 First course Servings
• 1/4 cup (1/2 stick butter)
• 1 cup sliced shallots (6 large)
• 2 pounds asparagus, trimmed, cut into 2-inch lengths
• 2 teaspons ground corriander
• 2 14-ounce cans vegetable broth
• 1/4 cup creme fraiche or sour cream
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspon finely grated lemon peel

1. Melt Butter in saucepan
2. Add shallots; saute until soft about 5 minutes
3. Add asparagus and coriander; stir 1 minute
4. Add broth; simmer until asparagus is tender, about 5 mins
5. Cool Slightly
6. In batches puree soup in blender
7. Strain into same saucepan, pressing on solids to release liquid
8. Season with salt and pepper. Keep warm
9. Stir creme Fraiche, lemon juice and lemon peel in small bowl.
10. Divide soup among bowls.
11. Top with dallop of Lemon Creme Fraiche

butter, shallots, lengths, ground corriander, vegetable broth, creme fraiche, lemon juice, lemon peel

Taken from www.epicurious.com/recipes/member/views/asparagus-soup-1217429 (may not work)