Be sure to enjoy the first tender asparagus fresh from the garden or lightly blanched as a side dish, but as the season progresses and the stalks get larger, this is an excellent soup to prepare. The light, lemony flavors blend with a hint of curry; the soup is delicious served warm or chilled, topped with crème fraîche.

Makes 6 appetizer servings, 1 generous cup each

ACTIVE TIME: 35 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 teaspoon salt, divided
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
Zest and juice of 1 lemon, divided
2 cups diced peeled red potatoes
3 cups vegetable broth or reduced-sodium chicken broth
1 cup “lite” coconut milk
2 cups 1/2-inch pieces trimmed asparagus (about 1 bunch)
Freshly ground pepper to taste
1/4 cup crème fraîche or reduced-fat sour cream (see Ingredient Note)
1/4 cup finely chopped scallion greens or fresh chives

1. Melt butter and oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes. Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, to blend the flavors, for 5 minutes. Stir in broth, coconut milk and asparagus. Bring to a simmer over medium heat, partially cover and continue to cook until the potatoes are tender, about 15 minutes.
2. Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with the remaining 1/4 teaspoon salt and pepper.
3. Whisk crème fraîche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.

NUTRITION INFORMATION: Per serving: 205 calories; 13 g fat (6 g sat, 4 g mono); 14 mg cholesterol; 19 g carbohydrate; 4 g protein; 3 g fiber; 444 mg sodium; 154 mg potassium.
Nutrition bonus: Vitamin C (35% daily value), Vitamin A (20% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 2 1/2 fat

TIP: Ingredient note: Crème fraîche is a tangy, thick, rich cultured cream commonly used in French cooking. Find it in the dairy section of large supermarkets, usually near other specialty cheeses. Sour cream can be used as a substitute, or you can make your own lower-fat version by combining equal portions of reduced-fat sour cream and nonfat plain yogurt.

Delicious and very easy. I used equal parts no-fat Greek yogurt and reduced fat sour cream instead of the creme fraiche. Served it as first course at a dinner party and everyone scraped the bottom of their bowls. My 8 year old daughter helped make it, and even she liked it! Truly a keeper.

Rachel, Sumit, NJ