Name: Asparagus Bisque with Curry and Crème Fraîche
Yield: Makes 6 servings
Ingredients: 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)

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Asparagus Bisque with Curry and Crème FraîcheEdmund Barr

The pink-peppercorn garnish gives this chilled soup a pretty spring look.

Recipe information

Yield
Makes 6 servings

Ingredients

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)

Preparation

Step 1
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.
Step 2
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.

TagsBisque Soup Soup/Stew Cold Soup Asparagus Vegetable Leek Root Vegetable Sour Cream Dairy Dill Herbs & Spices Starter Dinner Gluten Free Nut Free Vegetarian Keto Easy Simmer Summer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes