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 creme fraiche; stir remaining creme fraiche, 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 | 131.86 Kcal (552 kJ) | ||
| Calories from fat | 78.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.73g | 13% | |
|---|---|---|---|
| Cholesterol | 9.33mg | 3% | |
| Sodium | 42.2mg | 2% | |
| Potassium | 338.14mg | 7% | |
| Total Carbs | 10.23g | 3% | |
| Sugars | 4.34g | 17% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 4.49g | 9% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 3.4mg | 19% | |
| Calcium | 83.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 40.19 Kcal (168 kJ) | ||
| Calories from fat | 23.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 13% | |
|---|---|---|---|
| Cholesterol | 2.84mg | 3% | |
| Sodium | 12.86mg | 2% | |
| Potassium | 103.06mg | 7% | |
| Total Carbs | 3.12g | 3% | |
| Sugars | 1.32g | 17% | |
| Dietary Fiber | 1.04g | 14% | |
| Protein | 1.37g | 9% | |
| Vitamin C | 3.5mg | 19% | |
| Iron | 1mg | 19% | |
| Calcium | 25.5mg | 8% | |
* 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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