Asparagus Soup with Curry and Creme Fraiche
Source: Mourad Lahlou, Aziza
4½ cups water
2 large leeks (white and pale green parts only), halved, thinly sliced
1 ½ teaspoons curry powder
2 ½ pounds asparagus, trimmed, cut into 1-inch pieces (about 6 cups)
1-8 ounce container creme fraiche or sour cream
6 tablespoons chopped fresh dill
1 tablespoons whole pink peppercorns (optional)
- Bring 4 ½ cups water, sliced leeks, and ¾ teaspoon curry powder to boil in medium pot over medium-high heat. Boil 5 minutes. Add asparagus. Reduce heat to medium; cover and simmer until asparagus is tender, about 15 minutes. Cool slightly.
- Set aside 2 tablespoons creme fraiche; stir remaining creme fraiche, 4 tablespoons chopped dill, and ¾ teaspoon curry powder into soup. Puree in batches in blender until smooth. Strain soup into large bowl. Season soup to taste with salt and pepper.
- Refrigerate until cold, about 4 hours, or up to 1 day.
- Divide chilled asparagus bisque among 6 bowls. Top each with 1 teaspoon crème fraîche. Sprinkle with remaining chopped fresh dill and whole pink peppercorns, if desired.