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asparagus potato soup

3/27/2012

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2 tbsp butter
2 tbsp evoo
1 onion, chopped
1/2 tsp salt
1/2 tsp curry powder
1/4 tsp ground ginger
zest and juice of 1 lemon, divided
2 cups diced peeled red potatoes
3 cups chicken broth
1 cup coconut milk
2 cups 1/2-inch pieces of asparagus, (1 bunch)
pepper
1/4 cup crème fraîche
1/4 cup chopped chives


  • 1. melt butter and oil in a large saucepan over medium heat. add onion and 1/4 teaspoon salt and cook, 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.
  • 2. puree the soup with an immersion blender until smooth. season with the remaining 1/4 teaspoon salt and pepper.
  • 3. whisk crème fraîche, lemon juice and scallions in a small bowl and garnish with a swirl of it.
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