Recipe for...Asparagus Soup with Quail Eggs and Caviar


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Asparagus Soup with Quail Eggs and Caviar This recipe is rated : 0 Recipe Ingredients 2 lb fresh green asparagus, trimmed, and cut into 2" pieces 8 cup water 4 tbsp butter 1 cup minced yellow onions 1 cup minced leeks, white part only Salt and freshly-ground white pepper to taste 1 tbsp chopped garlic 1/4 cup all-purpose flour 1 cup heavy cream 1/4 cup Creme fraiche 6 hard-boiled quail eggs, halved 2 oz caviar Chopped chives Cooking Procedures 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.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: r separately several times. Beat whites until frothy, then add cream tartar, continue beating until stiff. Add sugar gradually, and flour mixed with salt. Bake fifty minutes in slow oven, preferably in pan that has never been greased. Some prefer to add half the cream of tartar to the eggs and half to the flour. (Revised). M. Miller. To vary this recipe in several delicious ways, cornstarch and rice flour in equal proportions may be used. 1. Sprinkle the top with brown sugar before bakin
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