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Asparagus soup with lemon crème fraîche from The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors

  • shallots
  • asparagus
  • coriander leaves
  • crème fraîche
  • lemons

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Notes about this recipe

  • Delys77 on April 08, 2013

    Pg. 88 Good little soup with relatively little effort. The shallots sauteed in the butter were a nice touch and the soup was indeed quite silky. Make sure you trim the asparagus well as the woody ends will take a very long time to cook down and will ruin your texture. Overall the asparagus took closer to 10-12 minutes than the suggested 5. The creme fraiche drizzle was nice but I would up the lemon juice and zest that go into it.

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