Directions:
- Bring 4 1/2 cups water, sliced leeks, and 3/4 teaspoon curry powder to boil in medium pot over medium-high heat. Boil 5 minutes. Add asparagus. Reduce heat to medium; cover and simmer until asparagus is tender, about 15 minutes. Cool slightly. Set aside 2 tablespoons crème fraîche; stir remaining crème fraîche, 4 tablespoons chopped dill, and 3/4 teaspoon curry powder into soup. Puree in batches in blender until smooth. Strain soup into large bowl. Season soup to taste with salt and pepper. Refrigerate until cold, about 4 hours, or up to 1 day.
- Divide chilled asparagus bisque among 6 bowls. Top each with 1 teaspoon crème fraîche. Sprinkle with remaining chopped fresh dill and whole pink peppercorns, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.81 Kcal (736 kJ) | ||
| Calories from fat | 104.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.64g | 18% | |
|---|---|---|---|
| Cholesterol | 12.43mg | 4% | |
| Sodium | 56.27mg | 2% | |
| Potassium | 450.85mg | 10% | |
| Total Carbs | 13.64g | 5% | |
| Sugars | 5.78g | 23% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 5.99g | 12% | |
| Vitamin C | 15.4mg | 26% | |
| Iron | 4.6mg | 25% | |
| Calcium | 111.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 40.19 Kcal (168 kJ) | ||
| Calories from fat | 23.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 18% | |
|---|---|---|---|
| Cholesterol | 2.84mg | 4% | |
| Sodium | 12.86mg | 2% | |
| Potassium | 103.06mg | 10% | |
| Total Carbs | 3.12g | 5% | |
| Sugars | 1.32g | 23% | |
| Dietary Fiber | 1.04g | 18% | |
| Protein | 1.37g | 12% | |
| Vitamin C | 3.5mg | 26% | |
| Iron | 1mg | 25% | |
| Calcium | 25.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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