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Categories:
green asparagus water butter yellow onions leeks salt freshly ground white pepper garlic all-purpose heavy cream Creme Fraiche quail eggs caviar chives
Viewed: 51 - Published at: 5 years agoIngredients
- 2 pounds fresh green asparagus, trimmed and cut into 2- inch pieces
- 8 cups water
- 4 tablespoons butter
- 1 cup minced yellow onions
- 1 cup minced leeks, white part only
- Salt
- Freshly ground white pepper
- 1 tablespoon chopped garlic
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/4 cup creme fraiche
- 6 hard-boiled quail eggs, halved
- 2 -ounces caviar
- Chopped chives
Method
- 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 creme fraiche, 2 quail egg halves, caviar and chives.
