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Ingredientes
- 1/2 c. creme fraiche
- 2 Tbsp. fresh orange juice
- 1/4 tsp chopped orange peel
- 3 lb asparagus
- 5 c. warm vegetable broth
- 1 Tbsp. light extra virgin olive oil
- 2 c. yellow onion sliced thin Salt to taste Freshly-grnd white pepper to taste
- 1 x baking potato peeled, sliced
- 1/4 c. fresh orange juice
Direcciones
- Orange Creme Fraiche: Combine creme fraiche, orange juice and orange peel. (
- Makes about 1/2 c.)
- Soup: Break off woody ends of asparagus and add in them to vegetable stock. Cut remaining asparagus on diagonal into 2-inch pcs.
- Heat extra virgin olive oil in soup pot and add in onion, 1/2 tsp. salt and healthy pinch pepper. Saute/fry over medium heat till onion is soft, about 5 min. Add in potato and 1 c. vegetable broth, cover and cook till potato is soft, about 10 min.
- Reserve 1/2 c. asparagus tips for garnish and add in rest to soup with 1/2 tsp. salt and remaining 4 c. vegetable broth. Cook uncovered over medium heat till asparagus is tender, about 15 min.
- Puree soup in blender or possibly food processor, return to pot and add in orange juice. Season to taste with salt and pepper.
- Bring lightly salted water to boil, add in reserved asparagus tips and cook till just tender, about 1 1/2 min. Rinse under cool water to stop cooking unless soup is to be served immediately. Garnish each serving with few asparagus tips and swirl of Orange Creme Fraiche.
- This recipe yields 2 qts or possibly 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 8 servings | |
| Calories 75 | |
| Calories from Fat 16 | 21% |
| Total Fat 1.87g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 592mg | 25% |
| Potassium 342mg | 10% |
| Total Carbs 13.45g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.6g | 4% |
| Protein 2.87g | 5% |
