Instructions: Orange Creme Fraiche: Combine creme fraiche, orange juice and orange peel. (

Makes about 1/2 cup)

Soup: Break off woody ends of asparagus and add them to vegetable stock. Cut remaining asparagus on diagonal into 2-inch pieces.

Heat olive oil in soup pot and add onion, 1/2 teaspoon salt and pinch pepper. Saute over medium heat until onion is soft, about 5 minutes. Add potato and 1 cup vegetable broth, cover and cook until potato is soft, about 10 minutes.

Reserve 1/2 cup asparagus tips for garnish and add rest to soup with 1/2 teaspoon salt and remaining 4 cups vegetable broth. Cook uncovered over medium heat until asparagus is tender, about 15 minutes.

Puree soup in blender or food processor, return to pot and add orange juice. Season to taste with salt and pepper.

Bring lightly salted water to boil, add reserved asparagus tips and cook until just tender, about 1 1/2 minutes. Rinse under cold water to stop cooking unless soup is to be served immediately. Garnish each serving with few asparagus tips and swirl of Orange Creme Fraiche.

This recipe yields 2 quarts or 8 servings.

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