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asparagus soup with wasabi creme fraiche Recipe

Ingredients

How to make it

  • For The Creme Fraiche:
  • Whisk the sour cream and heavy cream together until thickened slightly. I added one teaspoon of wasabi but you can use less or more if you like. this can be chilled on the spot or left to sit at room temp until the soup is ready, though if left to sit it will thicken and sour a bit more.
  • For the Soup:
  • Melt the butter add the red onion and cook. Add the garlic cook for a few minutes more.
  • Now add the asparagus and the broth. bring to a simmer and simmer for five to ten minutes or until asparagus is soft.
  • Puree in batches, strain. Salt and pepper to taste.
  • When ready to serve top with a dollop of the wasabi creme fraiche.

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hiddenpoet Las Vegas, NV

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