1. Melt butter in heavy large deep-sided nonreactive pot over medium heat. 2. Add shallot and garlic (if using) and leeks and saute until softened, about 5 minutes. 3. Add asparagus and saute 2 minutes. 4. Add broth and 1 teaspoon salt. 5. Bring to simmer, reduce heat and simmer gently, uncovered, until vegetables are very tender, about 15 minutes. 6. 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. 7. Stir in 1 cup creme fraiche. 8. Season to taste with salt and fresh ground white pepper. 9. If serving immediately, reheat soup a few minutes if necessary. 10. Soup can be prepared 2 days ahead; just cool, cover and refrigerate and then stir over medium heat until heated through before serving. 11. To serve, ladle soup into 8 soup bowls. Garnish each with a dollop of creme fraiche. Sprinkle with chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
