4 1/2 c. water
2 large leeks, halved and thinly sliced
1/2 T. curry powder (divided)
2 1/2 pounds asparagus, trimmed and cut into 1" pieces (about 6 cups)
1 8 oz. container of crème fraîche (divided)
salt
freshly ground pepper
6 T. chopped fresh dill (divided)
1 T. whole pink peppercorns

1. Bring 4 1/ cups of water, sliced leeks and 3/4 t. curry powder to boil in a medium saucepan over medium high heat. Boil 5 minutes
2. Add asparagus. Reduce heat to medium, cover and simmer until asparagus is tender, about 15 minutes
3. Cool slightly
4. Set aside 2 T. crème fraîche
5. Stir remaining crème fraîche into soup with 4 T. chopped fresh dill and 3/4 t. curry powder
6. Purée in batches in blender until smooth
7. Strain into a large bowl
8. Season with salt and freshly ground pepper
9. To serve, pour into bowls, sprinkle with pink peppercorns and remaining 2 T. chopped dill
10. Add small (2 t.) dollop of crème fraîche to each serving

Serves 6