• Cut or snap off the tough bottom stems of the asparagus and cut the remaining asparagus stems into 1 to 2 inch lengths. Keep the tender tips intact. If the stems are very thick, you should peel away the outer covering. Separate the stems from the tips.
• Mix the cream and creme fraiche together until completely combined.
• Peel and dice the potatoes and the shallot and chop the fresh tarragon
• Heat the butter in the bottom of a heavy sauce pan (4 to 5 quart is a good size for this recipe). Add the chopped shallots and sauté until they are translucent and just beginning to color.
• Now add the stock, water, potatoes, tarragon, salt, pepper, all of the asparagus stems along with about 1//2 of the tips.
• Bring the soup to a boil and immediately reduce heat to a simmer. Simmer 15 minutes or until the potatoes are soft.
• Remove the pot from the burner and puree the mixture using your immersion blender or food processor. Mixture should be very smooth, free of lumps and creamy.
• Place the pot back on the burner. With heat set at simmer, add the heavy cream and cremé fraiche blend along with the remaining half of the asparagus tips. Simmer for 10 minutes or until the asparagus tips are just barely tender. Taste to correct seasoning.

TO SERVE

• Ladle soup into warm bowls and top with a dollop of cremé fraiche and a sprinkle of chopped fresh chives or if you prefer, chopped fresh tarragon.