Asparagus, Celariac And Leek Soup With Tarrgon Creme Fraiche

• soup
• 1 big fist size celariac peeled and sliced 1/4 in
• 3 cups thinly sliced leek (white and pale green only)
• 1 pound thick asparagus, bottoms trimmed, cut in 1 in. pieces
• 1 clove a garlic sliced
• 2 sprigs tarragon
• homemade chicken stock to cover veg by an inch
• salt and finely ground white pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• tarragon creme fraiche
• 1 cup creme fraich
• 1 tablespoon finely minced trarragon
• 1/2 teaspoon lemon juice (mayer if possible)
• 1/4 teaspoon microplaned lemon zest

1. sweat leek and garlic in oil/butter for fine minutes on low heat
2. add remaining ingredients, bring to boil, cover and simmer on low 15 to 20
3. run through food processor or puree with immersion blender til very smooth
4. stir well and serve one dollop with each bowl of soup

soup, bottoms, clove a garlic, tarragon, chicken, salt, butter, olive oil, tarragon creme fraiche, creme fraich, trarragon, lemon juice, lemon zest

Taken from food52.com/recipes/17457-asparagus-celariac-and-leek-soup-with-tarrgon-creme-fraiche (may not work)