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)

Description

The Pink-peppercorn Garnish Gives This Chilled Soup A Pretty Spring Look.

View Full Recipe