Cold asparagus soup with quail eggs & caviar
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | pounds | fresh green asparagus; trimmed, and |
| 1 | cut into 2 pieces | |
| 8.00 | cup | water |
| 4.00 | tablespoon | butter |
| 1.00 | cup | minced yellow onions |
| 1.00 | cup | minced leeks; white part only |
| 1 | salt; to taste | |
| 1 | freshly-ground white pepper; to taste | |
| 1.00 | tablespoon | chopped garlic |
| ¼ | cup | all-purpose flour |
| 1.00 | cup | heavy cream |
| ¼ | cup | creme fraiche |
| 6.00 | hard-boiled quail eggs; halved | |
| 2.00 | ounce | caviar |
| 1 | chopped chives | |
Directions
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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B35 broadcast 05-06-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-02-1998
Recipe by: Emeril Lagasse
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