Asparagus Soup “Ecstasy”


  • 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



  1. Add the water to a saucepan and season with salt and bring the liquid to a boil.
  2. Add the asparagus and cook for 3 minutes.
  3. In a large saucepan, melt the butter and cook onions and leeks. Season it with salt and pepper.
  4.  Sauté the mixture for 2 minutes. Stir in the garlic, flour, parsley and oregano and cook for another 2 minutes.
  5. Add cooked asparagus and the liquid. Bring the liquid to a simmer and cook for 25 minutes, or until the asparagus is very tender.
  6. Place the mixture to a blender and puree the soup until smooth.
  7. Put the soup back to the saucepan and add in the cream.
  8. Remove soup from the heat and chill it. Before serving, garnish soup with creme fraiche and quail eggs.