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Cold Asparagus Soup With Quail Eggs And Caviar
2
Pound Fresh green asparagus; trimmed, and
Cut into 2" pieces
8
4
1
1
Cup Water
Tablespoon Butter
Cup Minced yellow onions
Cup Minced leeks; white part only
Salt; to taste
Freshly−ground white pepper; to taste
1
1
1
1
6
2
Tablespoon Chopped garlic
/4 Cup All−purpose flour
Cup Heavy cream
/4 Cup Creme fraiche
Hard−boiled quail eggs; halved
Ounce Caviar
Chopped chives
Add the water to a saucepan and season with salt. Bring the liquid to a
boil. Add the asparagus and cook for 3 minutes. Remove and drain, reserving
the water and asparagus. In a large saucepan, melt the butter. Add the
onions and leeks. Season with salt and pepper. Saute until slightly wilted,
about 2 minutes. Stir in the garlic and flour. Continue to cook for 2
minutes. Stir in the cooked asparagus and reserved liquid. Season with salt
and pepper. Bring the liquid to a simmer and cook for 25 minutes, or until
the asparagus are very tender. Using a hand−held blender, puree the soup
until smooth. Remove and strain, discard any leftover fibers. Add the liquid
back to the saucepan and whisk in the cream. Reseason with salt and pepper.
Remove from the heat and chill the soup completely. Garnish each soup with a
drizzle of creme fraiche, 2 quail egg halves, caviar and chives. This recipe
yields 6 servings.
Cold Asparagus Soup With Quail Eggs And Caviar
147
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