Asparagus Soup

This is a quintessential spring soup. My friend Jennifer is coming for dinner tonight before we head out to a Lynne Rosetto Kasper event. It seemed like the perfect opportunity to make this soup with the first tender asparagus of the spring. It is inspired from a recipe in Eating Well

2 tablespoons butter

2 tablespoons good olive oil

1/2 teaspoon salt, divided

1/2 teaspoon curry powder

1/4 teaspoon ginger powder

zest and juice from one lemon, divided

2 cups peeled, diced red potatoes

3 cups vegetable broth (or chicken broth if you prefer)

1 cup coconut milk

2 cups trimmed asparagus, cut in 1/2 inch pieces

1/4 cup creme fraiche

1/4 cup finely chopped scallion greens or fresh chives

slivered almonds toasted in sesame oil (optional)

Melt butter and oil in large saucepan over medium heat. Add onion and 1/4 teaspoon salt, sweat until golden about 5 minutes. Stir in curry powder, ginger, lemon zest and potatoes, stir to blend flavors and simmer 5 minutes. Stir in broth, coconut milk and asparagus. Bring to a simmer over medium heat, partially cover and simmer until potatoes are tender, about 15 minutes. Allow to cool. Puree in a vitamix (or regular blender) until smooth. Season with remaining 1/4 teaspoon salt, and pepper if you like. Strain through a chinos. Whisk creme fraiche lemon juice and scallion or chives in a small bowl and garnish with a swirl, top with toasted slivered almonds. May be served warm, or chilled.