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Asparagus Soup with Coconut Lemon Crème

By From the book The Complete Kitchen Garden, reprinted with permission from Abrams Books
  • minutes
  • Serves

INGREDIENTS

12

Asparagus spears

1/4 tsp

Ginger, ground

1

Lemon, Zest and juice of

1

Onion, medium

4

Potatoes, medium red

1

Scallions or chives

1 cup

Coconut milk

3 cups

Vegetable or chicken broth

1/2 tsp

Curry powder

1 dash

Salt

1

Salt and freshly ground pepper

2 tbsp

Olive oil

2 tbsp

Butter, unsalted

1 cup

Creme fraiche

Garnish