Name: Asparagus Soup with Lemon Crème Fraîche
Yield: 6 first-course
Ingredients: 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

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