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Asparagus-Leek Soup with Creme Fraiche and Chives

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Rating: 5   Reviews: 4 See Reviews
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Active Time:  20 Minutes
Total Time:  5 Hours 35 Minutes
  Serves 8
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.
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
Asparagus-Leek Soup with Creme Fraiche and Chives Recipe at
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.

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.

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 reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 One-Pot Purees
 Creamy Comfort Soups
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 327
Fat. Total: 26g
Fiber: 4g
Carbohydrates, Total: 16g
Sodium: 176mg
% Cal. from Fat: 72%
Cholesterol: 83mg
Protein: 11g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Alma, SC Reviewed: 10/22/2013
I made this soup on Sunday and served it hot. I cut the recipe in half because there just the two of us. Big mistake!!! I had a very small amount left over and we tried it cold on Monday. Just as good. I used my own broth, three small leeks and a large bunch of asparagus.
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