6 Servings 30 min Cook
2 Tsp Coriander Seed
1/2 Stick Butter
2 Lb Asparagus
28 Oz Vegetable Broth
1/4 Tsp Lemon Zest
1/4 Cup Sour Cream
1/2 Tsp Lemon Juice
16 Tbsp chopped Shallots
Finely grind coriander seeds in grinder or mortar and pestle.
Melt butter in heavy large saucepan over medium heat.
Add shallots; saut until soft, about 5 minutes.
Add asparagus and coriander; stir 1 minute.
Add vegetable broth and simmer until asparagus is tender, about 5 minutes.
Cool slightly.
Working in batches, puree soup in blender.
Strain into same pan, pressing on solids to release liquid.
Season with salt and pepper.
Keep warm.
Stir crme frache, lemon juice, and lemon peel in small bowl.
Divide soup among bowls.
Top with dollop of lemon crme frache and serve.
