Asparagus Soup with Curry & Crème Fraîche

A wonderful spring soup with a hint of curry, and a beautiful garnish of crème fraîche.

Serves 6

2 tablespoons butter

2 large leeks (white and pale green parts only), halved, thinly sliced
1 ½ teaspoons curry powder

2 ½ cups water

2 cups of chicken broth (or 1 can)
2 ½ pounds asparagus, trimmed, cut into 1-inch pieces (about 6 cups)
1 8oz container crème fraîche or sour cream
6 tablespoons chopped fresh dill
1 tablespoons whole pink peppercorns (optional)

In a large saucepan, add butter and leeks. Stir until lightly browned. Add ¾ teaspoon curry powder and water and broth and bring to boil 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.