Asparagus Soup With Curry And Creme Frache |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From Mourad Lahlou of Aziza Restaurant , I found this recipe on an interesting site for sustainable agriculture and it sounded delicious, and thought to share a few asparagus recipes since it tis the season for this delectable and versatile veggie. Ingredients:
4 1/2 cups water |
2 large leeks (white and pale green parts only), halved, thinly sliced |
1 1/2 tsps curry powder |
2 1/2 pounds asparagus, trimmed, cut into 1-inch pieces (about 6 cups) |
1 8oz container creme fraiche or sour cream |
6 tbls chopped fresh dill |
1 tbls whole pink peppercorns (optional) |
Directions:
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.
2. Add asparagus. Reduce heat to medium; cover and simmer until asparagus is tender, about 15 minutes. Cool slightly.
3. 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.
4. Strain soup into large bowl. Season soup to taste with salt and pepper.
5. Refrigerate until cold, about 4 hours, or up to 1 day.
6. Divide chilled asparagus bisque among 6 bowls. Top each with 1 teaspoon crème fraîche.
7. Sprinkle with remaining chopped fresh dill and whole pink peppercorns, if desired.
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