Asparagus-Three Onion Soup With Creme Fraiche

1. 1

   Melt butter in heavy large deep-sided nonreactive pot over medium heat.

2. 2

   Add shallot and garlic (if using) and leeks and saute until softened, about 5 minutes.

3. 3

   Add asparagus and saute 2 minutes.

4. 4

   Add broth and 1 teaspoon salt.

5. 5

   Bring to simmer, reduce heat and simmer gently, uncovered, until vegetables are very tender, about 15 minutes.

6. 6

   Using hand held blender, puree soup in pot.

7. 7

   Alternately, working in batches, puree soup in food processor, blender, or food mill.

8. 8

   Return soup to same pot.

9. 9

   Stir in 1 cup creme fraiche.

10. 10

    Season to taste with salt and fresh ground white pepper.

11. 11

    If serving immediately, reheat soup a few minutes if necessary.

12. 12

    Soup can be prepared 2 days ahead; just cool, cover and refrigerate and then stir over medium heat until heated through before serving.

13. 13

    To serve, ladle soup into 8 soup bowls.

14. 14

    Garnish each with a dollop of creme fraiche.

15. 15

    Sprinkle with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.