| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Emlive02 |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Fresh green asparagus; trimmed, and |
|
|
Cut into 2" pieces |
| 8 |
c |
Water |
| 4 |
tb |
Butter |
| 1 |
c |
Minced yellow onions |
| 1 |
c |
Minced leeks; white part only |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 1 |
tb |
Chopped garlic |
| 1/4 |
c |
All-purpose flour |
| 1 |
c |
Heavy cream |
| 1/4 |
c |
Creme fraiche |
| 6 |
|
Hard-boiled quail eggs; halved |
| 2 |
oz |
Caviar |
|
|
Chopped chives |
INSTRUCTIONS
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. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B35 broadcast 05-06-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-02-1998
Recipe by: Emeril Lagasse
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