Name: Cold Asparagus Soup with Quail Eggs And Caviar
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

When have you most recently felt the crushing pain of a burdened heart, darkened soul or guilty conscience solely because of your sin against God? Does sin hurt you as much as it hurts God? Does it make you sick, grieved or disappointed? Does it weigh on you prompting repentance and calling to God for restoration? Do you ever feel that your sin has divided you from a rich relationship with God and the feeling is one of emptiness, despair and regret?

Randy Smith

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
Converted by MM_Buster v2.0l.

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