Asparagus Soup with Crème Fraîche

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  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • Salt and pepper to taste
  • 5 cups vegetable or chicken broth
  • 1 russet potato, peeled and cut into 2-inch pieces
  • 3 pounds asparagus, ends broken off, cut into 2-inch pieces
  • 1/4 cup orange juice
  • Crème fraîche to garnish


Heat oil in a soup pot over medium-high heat.
Add onions and season to taste with salt and pepper. Cook until softened.
Add potatoes and broth. Cover pot and cook until potatoes are tender.
Add asparagus and cook, uncovered, until asparagus is tender.
Puree soup in a blender or food processor.
Return to pot and add orange juice.
Garnish each bowl with crème fraîche.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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