Save on Pinterest

Tangy Asparagus Soup

Total Time

Prep: 40 min. Cook: 15 min.


7 servings

Updated: Feb. 10, 2022
A dollop of creme fraiche makes this pretty soup an ideal starter for an elegant spring dinner party. A cheese crisp on the side is the perfect finishing touch. —Jamie Concannon, Plymouth, California
Tangy Asparagus Soup Recipe photo by Taste of Home


  • 1/4 cup butter, cubed
  • 1 cup sliced shallots
  • 2 pounds fresh asparagus, cut into 1-inch pieces
  • 2-1/2 cups chicken broth
  • 1/2 cup white wine or additional chicken broth
  • 2 teaspoons ground coriander
  • 1/4 teaspoon pepper
  • 1 cup shredded Parmesan cheese
  • 1/4 cup creme fraiche or sour cream
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon grated lemon zest


  1. In a large skillet over medium heat, melt butter. Add shallots; cook and stir until tender. Add asparagus; cook 1 minute longer. Stir in the broth, wine and coriander. Bring to a boil. Reduce heat; cover and simmer until asparagus is tender, 3-5 minutes. Do not drain. Cool slightly. Place in blender; cover and process until pureed. Stir in pepper. Keep warm.
  2. To make crisps, heat a lightly greased small skillet over medium heat. Add about 2 tablespoons cheese; cook until cheese is golden brown and bubbly, 1-2 minutes. Carefully flip the crisp; cook 30 seconds longer. Remove to waxed paper to cool. Repeat.
  3. In a small bowl, combine the creme fraiche, lemon juice and lemon zest.
  4. Ladle soup into cups; dollop with creme fraiche mixture. Serve with Parmesan crisps.

Nutrition Facts

1 each: 191 calories, 13g fat (8g saturated fat), 34mg cholesterol, 606mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 7g protein.

Recommended Video