Recipe Courtesy of Cooking.com.
Creme fraiche can be found in some supermarkets and most specialty foods stores. But just in case you cannot find it, here’s a simple recipe for making your own. Offer a crisp and clean French white wine with the soup, such as a Chablis.
Nutrition Facts per Serving:
Calories: 327 Fat, Total: 26g Carbohydrates, Total: 16g
Cholesterol: 83mg Sodium: 176mg Protein: 11g
Fiber: 4g % Cal. from Fat: 72% % Cal. from Carbs: 20%
- FOR THE CREME FRAICHE:
- 1 1/2 cups heavy or whipping cream
- 1/2 cup sour cream
- FOR THE SOUP:
- 1/4 cup (1/2 stick) unsalted butter
- 4 cups chopped leeks (white and pale green parts only; from about 2 large leeks)
- 3 pounds asparagus, tough ends broken off and discarded, spears cut into 2 inch pieces
- 6 1/2 cups reduced-sodium chicken broth
- 3 tablespoons chopped chives
- 1 FOR THE CREME FRAICHE:Whisk cream and sour cream in small bowl to blend. Cover and let stand in warm part of kitchen until thickened, at least 5 hours or overnight. Refrigerate.
- 2 FOR THE SOUP:Melt butter in heavy large deep-sided nonreactive pot over medium heat. Add leeks and saute until softened, about 5 minutes. Add asparagus and saute 2 minutes. Add broth and 1 teaspoon salt. Bring to simmer, reduce heat and simmer gently, uncovered, until vegetables are very tender, about 15 minutes.
- 3 Using hand held blender, puree soup in pot. Alternately, working in batches, puree soup in food processor, blender, or food mill. Return soup to same pot. Stir in 1 cup creme fraiche. Season to taste with salt. If serving immediately, reheat soup a few minutes if necessary.
- 4 DO-AHEAD TIP:Creme fraiche can be made 1 week ahead. Keep refrigerated. Soup can be prepared 2 days ahead. Cool. Cover and refrigerate. Stir over medium heat until heated through before serving.
- 5 Ladle soup into 8 soup bowls. Garnish each with a dollop of remaining creme fraiche. Sprinkle with chives.