Ingredients
1/4 cup butter, cubed1 cup sliced shallots2 pounds fresh asparagus, cut into 1-inch pieces2-1/2 cups chicken broth1/2 cup white wine or additional chicken broth2 teaspoons ground coriander1/4 teaspoon pepper1 cup shredded Parmesan cheese1/4 cup creme fraiche or sour cream1/2 teaspoon lemon juice1/4 teaspoon grated lemon zest
Preparation
In a large skillet over medium heat, melt butter. Add shallots; cook and stir until tender. Add asparagus; cook 1 minute longer. Stir in the broth, wine and coriander. Bring to a boil. Reduce heat; cover and simmer until asparagus is tender, 3-5 minutes. Do not drain. Cool slightly. Place in blender; cover and process until pureed. Stir in pepper. Keep warm.
To make crisps, heat a lightly greased small skillet over medium heat. Add about 2 tablespoons cheese; cook until cheese is golden brown and bubbly, 1-2 minutes. Carefully flip the crisp; cook 30 seconds longer. Remove to waxed paper to cool. Repeat.
In a small bowl, combine the creme fraiche, lemon juice and lemon zest.
Ladle soup into cups; dollop with creme fraiche mixture. Serve with Parmesan crisps.
