Asparagus Bisque with Curry and Creme Fraiche
- 4 1/2 cups water
- 2 large leeks (white and pale green parts only), halved, thinly sliced
- 1 1/2 teaspoons curry powder
- 2 1/2 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 tablespoon whole pink peppercorns (optional)
- Bring 4 1/2 cups water, sliced leeks, and 3/4 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 3/4 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 creme fraiche.
- Sprinkle with remaining chopped fresh dill and whole pink peppercorns, if desired.
water, leeks, curry powder, creme fraiche, fresh dill, pink
Taken from www.epicurious.com/recipes/food/views/asparagus-bisque-with-curry-and-creme-fraiche-106400 (may not work)