Asparagus
Soup
with
Quail
Eggs
and
Caviar
-
serves
6
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
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.
Submitted By (Miki)
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