Home
About
Coaching
Filmmaking
SuperEats
Fashion Rental
Blog
Eatwell Co
Elite Club
City Guide
Restaurant Guide
Home Cooking
Modern Motherhood
Timeless Fashion
Press
Contacts
Home
Asparagus Soup «Ecstasy»
Asparagus Soup «Ecstasy»
Ingredients
2 lb. (1 kg) fresh green asparagus, trimmed
8 cups water
4 tbsp. butter
½ cup minced white onions
½ cup minced leeks
1 tbsp. chopped garlic
2 tbsp. chopped parsley
1 tsp. dried oregano seasoning
1/4 cup flour
1 cup cream
1/4 cup creme fraiche
4 hard-boiled quail eggs, halved
Salt and Pepper to taste
Preparation
Add the water to a saucepan and season with salt and bring the liquid to a boil.
Add the asparagus and
cook
for 3 minutes.
In a large saucepan, melt the butter and cook onions and leeks. Season it with
salt and pepper
.
Sauté the mixture for 2 minutes. Stir in the garlic, flour, parsley and oregano and cook for another 2 minutes.
Add cooked asparagus and the liquid. Bring the liquid to a simmer and cook for 25 minutes, or until the asparagus is very tender.
Place the mixture to a blender and puree the
soup
until smooth.
Put the soup back to the saucepan and add in the cream.
Remove soup from the heat and chill it. Before serving, garnish soup with creme fraiche and quail eggs.
Pinterest
Facebook
Google+
Linkedin
Twitter
email
Contact us