Asparagus-Leek Soup with Creme Fraiche and Chives

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.

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.

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.

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.

Ladle soup into 8 soup bowls. Garnish each with a dollop of remaining creme fraiche. Sprinkle with chives.

Recipe created exclusively for Cooking.com by Betty Rosbottom.br>