This soup is supremely life-giving: It tastes so stridently of vegetables you can't help but feel healthy and virtuous while eating it. Asparagus and vegetable broth spiked with sweet shallots, basil, and a touch of crème fraîche get blended together as a creamy, thick, verdant, fresh, and ever so slightly tangy soup.
1 tablespoon olive oil or butter or a mixture of both
1 extra large shallot, chopped
1 1/2 pounds asparagus, trimmed and diced
2 cups vegetable broth
Freshly cracked black pepper
5 large basil leaves, plus extra for serving
2 tablespoons crème fraîche, plus extra for serving
Heat the butter or olive oil in a medium soup pot over medium-low heat. Add the shallot and sauté until soft and fragrant, 5 to 6 minutes, stirring often. Add the asparagus and vegetable broth and season with salt and pepper. Cover the pot, and bring to a boil. Reduce to a simmer, and cook until the asparagus is very tender: 10 to 12 minutes.
Transfer the soup to a blender, and add the basil and crème fraîche. Purée until completely smooth. Ladle into bowls, and top with a dollop of crème fraîche and a chiffonade of fresh basil.
This Recipe Appears In
- French in a Flash: Creamy Asparagus, Basil, and Crème Fraîche Velouté
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 10g||35%|
|Total Sugars 13g|
|Vitamin C 35mg||173%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|