- 1/4 cup (1/2 stick) butter
- 1 cup sliced shallots (about 6 large)
- 2 pounds asparagus, trimmed, cut into 2-inch lengths
- 2 teaspoons ground coriander
- 2 14-ounce cans vegetable broth
- 1/4 cup crème fraîche or sour cream
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon finely grated lemon peel
- Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Strain into same pan, pressing on solids to release liquid. Season with salt and pepper. Keep warm.
- Stir crème fraîche, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon crème fraîche and serve.