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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
shallot	3	tablespoons	minced	21.6	5.04	0.75	0.03
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
leek	4	cups	chopped	217.16	50.373999999999995	5.34	1.068
asparagus	3		discarded cut	272.1557	52.7982	29.9371	1.6329
chicken stock	6 1/2	cups	unsalted	561.6	55.068000000000005	39.312	18.72
chive	3	tablespoons	chopped	2.7	0.3915	0.2943	0.0657
creme fraiche	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.