Asparagus-Dill Soup with Creme Fraiche and Frizzled Leeks

From Mary Karlin of Ramekins Sonoma Valley Culinary School

1/4 cup olive oil

2 cups finely chopped leeks, white section only

1 pound red or yellow potatoes, skins on, cut into ½ inch dice 

3 quarts vegetable or chicken stock

8 cloves blanched garlic

1 pound young asparagus, trimmed and cut into ½ inch pieces

12 large mint leaves

12 basil leaves

Leaves from ½  bunch flat-leaf parsley

1/4 cup fresh dill + 8 dill fronds for garnish

 kosher salt

 fresh ground white pepper

1 cup creme fraiche 

In a stockpot or dutch oven over medium heat, heat 1/2 of the olive oil. 

Add the leeks and cook until translucent, about 5 minutes.

Stir in the diced potatoes. Cook for 2 minutes then season with salt and add enough stock to cover. Add the garlic then simmer for 10 minutes. 

Add the asparagus and additional 1/2 cup of stock, cover, and simmer for 5 minutes or until the asparagus is tender.

Remove from heat and add 1/2 of the quantity of each of the herbs. 

Puree mixture using a food processor or immersion blender. Add salt and pepper to taste.

Add remaining herbs and puree again.

Stir in remaining olive oil and half of the crème fraiche. Adjust seasoning. 

Drizzle each serving with crème fraiche and top with Frizzled Leeks and garnish each serving with a dill frond.

Serves 6-8

    Frizzled Leeks

3 medium leeks, white and tender green, cut into 2-inch long julienne strips

¼ cup olive oil

¼ cup canola oil

kosher salt

In a medium saucepan, heat the combined oils until shimmering. Add the leeks and fry over moderate heat, stirring, until golden and crisp, 3 to 4 minutes. 

Using a slotted spoon, transfer the leeks to paper towels. Sprinkle lightly with salt.

Serve as a garnish or a snack! 

Mary Karlin 2005