Asparagus Bisque with Curry and Crème Fraîche

Asparagus Bisque with Curry and Crème Fraîche
Photo by Edmund Barr

Ingredients

  • 1 tablespoon whole pink peppercorns
  • 2 ½ pounds asparagus
  • 1 ½ teaspoons curry powder
  • 6 tablespoons fresh dill
  • 2 large leeks
  • 4 ½ cups water
  • 1 8-ounce container crème fraîche or sour cream

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. 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...

View full recipe at Epicurious

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