Asparagus-Three Onion Soup With Creme Fraiche

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“A very lovely, pale green soup perfect for spring. If you can't get creme fraiche, there are recipes posted--such as Creme Fraiche Creme Fraiche. Very nice at lunch with a sandwich or salad, or at dinner as a soup course served with frico. To make this soup truly elegant, strain through a fine mesh strainer before serving.”

Ingredients Nutrition

  • 14 cup unsalted butter
  • 3 tablespoons shallots, minced
  • 3 garlic cloves, minced (optional)
  • 4 cups leeks, chopped (white and pale green parts only, from about 2 large leeks)
  • 3 lbs asparagus, tough ends broken off and discarded, spears cut into 2 inch pieces
  • 6 12 cups unsalted chicken stock, preferably homemade
  • 3 tablespoons chives, chopped
  • 2 cups creme fraiche


  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.

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