Name: Asparagus Bisque with Curry and Crème Fraîche
Yield: 6 Servings
Ingredients: 4 1/2 cups water; 2 large leeks (white and pale green parts only), halved, thinly sliced; 1 1/2 teaspoons curry powder; 2 1/2 pounds asparagus, trimmed, cut into 1-inch pieces (about 6 cups); 1 8-ounce container crème fraîche or sour cream; 6 tablespoons chopped fresh dill; 1 tablespoon whole pink peppercorns (optional)

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