Ingredients
3 bunches of asparagus
3 large leeks
1 large onion
2-4 garlic cloves
3-4 tablespoon butter
creme fraiche
2 large boxes organic chicken broth
nutmeg (or coriander), white pepper
Preparation
Wash asparagus and toss the tough bottoms. Cut the stems in half and put bottom halves into pot with broth. Simmer until tender. Add the top halves to pot and continue to simmer. While the asparagus is simmering away, sautee in butter the onions, leeks and garlic over low heat until very tender. Add mixture to the simmering asparagus pot and puree with hand blender until smooth. Stir in creme fraiche and season with salt, white pepper and nutmeg.
