ASPARAGUS BISQUE WITH CURRY AND CRèME FRAîCHE

Asparagus Bisque with Curry and Crème Fraîche image

Yield Makes 6 servings

Number Of Ingredients 7

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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 crème fraîche or sour cream
6 tablespoons chopped fresh dill
1 tablespoon whole pink peppercorns (optional)

Steps:

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 crème fraîche; stir remaining crème fraîche, 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 crème fraîche. Sprinkle with remaining chopped fresh dill and whole pink peppercorns, if desired.