Asparagus Soup with Curry and Creme Fraiche | CUESA

Ferry Plaza Farmers Market »

OPEN! Sat 8am–2pm | Tue & Thu 10am–2pm

Mission Community Market »

OPEN! Thu 3pm–7pm

Asparagus Soup with Curry and Creme Fraiche

Source:

Mourad Lahlou, Aziza.

Serves 6

INGREDIENTS

4½ cups water
2 large leeks (white and pale green parts only), halved, thinly sliced
1 ½ teaspoons curry powder
2 ½ 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 tablespoons whole pink peppercorns (optional)

PREPARATION

  1. Bring 4 ½ cups water, sliced leeks, and ¾ 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.

  2. Set aside 2 tablespoons creme fraiche; stir remaining creme fraiche, 4 tablespoons chopped dill, and ¾ 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.
  3. Refrigerate until cold, about 4 hours, or up to 1 day.
  4. 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.

 

 

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »