Asparagus cream
1 h 30 min
Average: 3.3 (12 votes)

Cream of Asparagus Soup

Delicious and good for the waistline. 

Preparation time

45 min

Ingredients For

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.

Pair with

PDO Cheverny Blanc.

Mix &
Match

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