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)

1. Bring 4 1/2 cups water, sliced leeks, and 3/4 teaspoon curry powder to boil in medium pot over medium-high heat.
2. Boil 5 minutes.
3. Add asparagus.
4. Reduce heat to medium; cover and simmer until asparagus is tender, about 15 minutes.
5. Cool slightly.
6. Set aside 2 tablespoons creme fraiche; stir remaining creme fraiche, 4 tablespoons chopped dill, and 3/4 teaspoon curry powder into soup.
7. Puree in batches in blender until smooth.
8. Strain soup into large bowl.
9. Season soup to taste with salt and pepper.
10. Refrigerate until cold, about 4 hours, or up to 1 day.
11. Divide chilled asparagus bisque among 6 bowls.
12. Top each with 1 teaspoon creme fraiche.
13. 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)