Recipe: Garden-Fresh Asparagus Soup (using potatoes and coconut milk, blender)

GARDEN-FRESH ASPARAGUS SOUP

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 teaspoon salt, divided use
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
Zest and juice of 1 lemon
2 cups peeled and diced red potatoes
3 cups vegetable broth or reduced-sodium chicken broth
1 cup lite coconut milk
2 cups 1/2-inch pieces trimmed asparagus (about 1 pound)
Freshly ground pepper (to taste)
FOR GARNISH:
1/4 cup creme fraiche (or reduced-fat sour cream)
1/4 cup finely chopped scallion greens or fresh chives

Melt butter and oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes.

Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes.

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.

Puree the soup with an immersion blender or regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.)

Season with the remaining 1/4 teaspoon salt and pepper.

Whisk together creme fraiche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.

Source: Eating Well in Season: The Farmers' Market Cookbook by The Editors of EatingWell, Jessie Price, Preston Maring, and Nell Newman