Asparagus Bisque with Curry and Crème Fra che


  • 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)


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

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