Delicious and good for the waistline.
Preparation time
45 min
Ingredients For
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10 ml
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150 gr
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1 l
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100 gr
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Preparation
1
Peel the asparagus. Cut into 1.5 inch sections and remove 1 inch from the base. In a cocotte, brown the asparagus pieces in 1/2 stick of butter and 2 tsp oil for 5 minutes.
2
Add the finely chopped onion half. Add salt.
3
Pour the chicken bouillon over the top and add the rice. Cover and let simmer for 20 minutes.
4
Toast the slices of dried duck breast fillet in a skillet for 2 to 3 minutes.
5
In a blender or using an immersion blender, blend the soup with 3/4 c of crème fraîche. Add salt and pepper. Pour into verrines or small bowls and lay the slices of toasted duck breast on top. Serve immediately.
