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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
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.
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 Publisher. All rights reserved.
nutrition information per serving
327 calories; 26g total fat; 83mg cholesterol; 176mg sodium; 16g carbohydrates; 4g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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