Asparagus-Three Onion Soup With Creme Fraiche
Ready In: 35 mins
Serves: 8
Ingredients
- 1⁄4 cup unsalted butter
- 3 tablespoons shallots, minced
- 3 garlic cloves, minced (optional)
- 4 cups leeks, chopped (white and pale green parts only, from about 2 large leeks)
- 3 lbs asparagus, tough ends broken off and discarded, spears cut into 2 inch pieces
- 6 1⁄2 cups unsalted chicken stock, preferably homemade
- 3 tablespoons chives, chopped
- 2 cups creme fraiche
Directions
- Melt butter in heavy large deep-sided nonreactive pot over medium heat.
- Add shallot and garlic (if using) and 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.
- 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 and fresh ground white pepper.
- If serving immediately, reheat soup a few minutes if necessary.
- Soup can be prepared 2 days ahead; just cool, cover and refrigerate and then stir over medium heat until heated through before serving.
- To serve, ladle soup into 8 soup bowls. Garnish each with a dollop of creme fraiche. Sprinkle with chives.
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