Cold Asparagus Soup With Quail Eggs And Caviar
A silky chilled purée of green asparagus with onions, leeks, garlic, and cream, elegantly garnished with crème fraîche, halved hard-boiled quail eggs, caviar, and chives.
Ingredients
- 2 lb fresh green asparagus, trimmed and cut into 2-inch pieces
- 8 cup water
- 4 tbsp butter
- 1 cup minced yellow onions
- 1 cup minced leeks, white part only
- 1 tbsp chopped garlic
- 0.3 cup all-purpose flour
- 1 cup heavy cream
- 0.3 cup crème fraîche
- 6 each hard-boiled quail eggs, halved
- 2 oz caviar
- 1 to taste chopped chives
Instructions
- 1
Season the water with salt and bring to a boil. Add asparagus and cook 3 minutes. Remove, drain, and reserve both the asparagus and the water.
- 2
In a large saucepan, melt butter. Add onions and leeks, season and sauté until slightly wilted, about 2 minutes. Stir in garlic and flour; cook 2 more minutes.
- 3
Add the cooked asparagus and reserved liquid. Bring to a simmer and cook 25 minutes until asparagus is very tender.
- 4
Using a hand blender, purée until smooth. Strain and discard fibers. Return to the saucepan and whisk in cream. Reseason.
- 5
Remove from heat and chill completely.
- 6
Garnish each bowl with a drizzle of crème fraîche, 2 quail egg halves, caviar, and chives.