Topping this soup du jour with a dollop of cr?me fra?che adds a touch of richness, but you can substitute Greek yogurt or sour cream.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2013
- 1 tablespoon olive oil
- 3 shallots chopped
- 4 cloves garlic minced
- 1 leek (white and light green parts), thinly sliced
- 1 1/2 lb asparagus trimmed and cut in 1-1/2-inch (4 cm) pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pkg (900 ml) vegetable broth
- 1/3 cup whipping cream (35%)
- 1 tablespoon lemon juice
- 3 cups cubed crusty whole grain bread
- 1/2 cup crème fraîche
- 1/2 cup sour cream
- 2 tablespoons chopped fresh chives
MethodIn large heavy saucepan, heat half of the oil over medium heat; cook shallots and three quarters of the garlic, stirring occasionally, until shallots are softened, about 3 minutes. Add leek; cook, stirring, until softened, about 6 minutes.
Stir in asparagus, salt and pepper; cook for 2 minutes. Add broth and bring to boil; reduce heat and simmer until asparagus is tender, about 5 minutes.
In batches in blender, pur?e soup until smooth. Return to saucepan over medium-low heat; stir in cream and lemon juice.
Meanwhile, toss bread with remaining oil and garlic; spread on parchment paper–lined baking sheet. Bake in 450 F (230 C) oven until golden, about 8 minutes.
Combine cr?me fra?che with chives; dollop on each bowl of soup. Sprinkle with croutons.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 1024 mg
- Sugars 10 g
- Protein 8 g
- Calories 331.0
- Total fat 24 g
- Potassium 424 mg
- Cholesterol 79 mg
- Saturated fat 13 g
- Total carbohydrate 26 g
- Iron 18.0
- Folate 91.0
- Calcium 7.0
- Vitamin A 46.0
- Vitamin C 23.0