Asparagus Soup with Quail Eggs and Caviar Recipe

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Type: Asparagus Soup with Quail Eggs and Caviar Free Cooking Recipe – Soups

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Ingredients / Directions
2 lb fresh green asparagus
trimmed
and cut into 2″ pieces
8 cup(s) water
4 tbsp butter
1 cup(s) minced yellow onions
1 cup(s) minced leeks
white part only
Salt and freshly-ground white pepper to taste
1 tbsp chopped garlic
1/4 cup(s) all-purpose flour
1 cup(s) heavy cream
1/4 cup(s) 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.

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