Asparagus-Leek Bisque with Crème Fraîche

No ratings yet

Rate it:

Ingredients

1 bunch asparagus, cut into 1” pieces
4 tablespoons butter
1 small leek, white and tender green parts only, cut into medium dice and washed well
1 stalk celery, medium dice
2 cloves garlic, rough chopped
3 tablespoons all-purpose flour
4 to 5 cups chicken or vegetable stock, light concentration
2 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 to 2 teaspoons lemon juice
Salt and pepper to taste
Crème fraîche

1
Bring a large pot of water to a boil and add a generous pinch of salt. Blanch the asparagus until crisp yet tender, 3-4 minutes, depending on the thickness. Shock the asparagus in a bowl of ice water. When cool, drain well and rough chop into smaller pieces. Set aside.
2
Melt the butter in a large, heavy pot over medium heat. Gently sauté the leeks and celery until softened, 4 to 5 minutes. Add the garlic and cook an additional minute.
3
Sprinkle in the flour and cook, stirring, for 2 additional minutes.
4
Gradually whisk in the stock, and bring to a boil. Tie the parsley, thyme and bay leaf into a bundle with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes. Remove and discard the herb bundle.
5
Stir the blanched asparagus into the soup base and cook for an additional 6 minutes.
6
Working in batches, transfer the soup to a blender, and puree until smooth.
7
Return the pureed soup to the pot and reheat over medium heat. Whisk in the heavy cream and add the lemon juice to taste. Season with salt and pepper.
8
Divide the bisque among warm soup bowls, top with a dollop of crème fraiche.