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1/4 cup (1/2 stick) butter |
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1 cup sliced shallots (about 6 large) |
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2 pounds asparagus, trimmed, cut into 2-inch lengths |
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2 teaspoons ground coriander |
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2 14-ounce cans vegetable broth |
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1/4 cup cr/(R)me fra/AEche or sour cream |
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1/2 teaspoon fresh lemon juice |
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1/4 teaspoon finely grated lemon peel |
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Melt butter in heavy large saucepan over medium heat. Add shallots; saut/(c) 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. |
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Stir cr/(R)me fra/AEche, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon cr/(R)me fra/AEche and serve. |
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recipe from: epicurious.com, 4/2/06
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