Asparagus Soup with Lemon Crème Fraîche

A smooth spring soup of asparagus and red potatoes brightened with lemon peel, served with a dollop of lemon crème fraîche.

Ingredients

1 с.л./tbsp	butter
1 с.л./tbsp	olive oil
1 малка глава/small	onion, chopped
4 ч.ч./cups	cut fresh asparagus (1-inch pieces)
3 бр./pcs	medium red potatoes, peeled and cubed
2 консерви по 410 г/cans (14-1/2 oz)	vegetable broth
2 ч.л./tsp	grated lemon peel
1/2 ч.л./tsp	salt
1/2 ч.л./tsp	pepper
1/2 ч.л./tsp	ground coriander
1/4 ч.л./tsp	ground ginger
1/4 ч.ч./cup	minced chives (garnish)
1/4 ч.ч./cup	crème fraîche or sour cream
1 с.л./tbsp	lemon juice
1/2 ч.л./tsp	grated lemon peel

In a large saucepan, heat the butter and oil over medium-high heat. Add the onion and cook, stirring, until tender. Add the asparagus and potatoes and cook 3 minutes longer. Stir in the broth, lemon peel and seasonings. Bring to a boil, then reduce the heat and simmer, covered, 15–20 minutes or until the potatoes are tender.
Cool slightly. Process the soup in batches in a blender until smooth. Return it all to the pan and heat through. Combine the garnish ingredients and serve with the soup.