Asparagus Soup

What are you waiting for? Local asparagus is in farmers markets now and the season is short. Buy a few bunches and make this soup, which is the essence of asparagus and of spring. The vegetarians in your life will be very pleased but so will everyone else. The soup makes a lovely starter but also works very well as a main dish along with a salad, cheese and crusty bread. I found the recipe on Epicurious.com and adapted it. Of 33 reviewers, 97% said they would make the dish again. Join the crowd.

1/4 cup (1/2 stick) butter or olive oil

1 cup sliced shallots (about 6 large)

2 pounds asparagus, trimmed and cut into 2 inch lengths

2 tsps. ground coriander

2 14 ounce cans vegetable broth

Optional Garnish-Lemon Cream

1/4 cup sour cream or yogurt (low-fat is fine)

1/2 tsp. fresh lemon juice

1/4 tsp. finely grated lemon peel

Melt butter in a heavy large saucepan over medium heat (or add olive oil). Add asparagus and coriander; stir one minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Puree using a submersible blender or working in batches, puree soup in conventional blender.

If making optional lemon cream, mix all ingredients in a small bowl.

Season the soup with salt and pepper and serve If desired top with a dollop of lemon cream.

Makes 6 first course servings

Notes: The soup tastes fine served plain but the lemon cream looks pretty and makes it even more special.