Asparagus Soup (v)

Ingredients

• 2 tbs butter
• 2 tbs extra-virgin olive oil
• 1 medium onion, finely chopped
• ½ tsp salt
• ½ tsp curry powder
• ¼ tsp ground ginger
• Zest and juice of 1 lemon, divided
• 2 C diced peeled red potatoes
• 3 C vegetable broth
• 1 C coconut milk
• 2 C ½" pieces trimmed asparagus, (about 1 bunch)
• Freshly ground pepper to taste
• ¼ C crème fraîche or reduced-fat sour cream
• ¼ C finely chopped scallion greens, or fresh chives

Directions

1. Melt butter and oil in a large saucepan over medium heat.
2. Add onion and ¼ tsp salt and cook, stirring often, until golden, about 5 minutes.
3. Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes.
4. Stir in broth, coconut milk and asparagus. Bring to a simmer over medium heat, partially cover and continue to cook until the potatoes are tender, about 15 minutes.
5. Puree the soup with an immersion blender or a regular blender (in batches) until smooth. Season with the remaining ¼ tsp salt and pepper.
6. Whisk crème fraîche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.

Chef's Notes

• This is a vegetarian recipe, and vegan if the crème fraîche is omitted