1 h 30 min

Cream of Asparagus Soup

Name: Cream of Asparagus Soup
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: 400.00 g White Landes Asparagus PDO; 12.00 Slices Free-Range Landes Duck Breast PGI; 20.00 cl Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 50.00 g Charentes-Poitou Butter PDO; 10.00 ml Oil; 150.00 gr Yellow onion; 1.00 l Chicken bouillon; 100.00 gr Rice; Salt

Delicious and good for the waistline.

Preparation time

45 min

Ingredients For

White Landes Asparagus PDO

400 g See the article
Free-Range Landes Duck Breast PGI

12 Slices See the article
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

20 cl See the article
Charentes-Poitou Butter PDO

50 g See the article
Oil 10 ml
Yellow onion 150 gr
Chicken bouillon 1 l
Rice 100 gr
Salt

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Preparation

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.

Add the finely chopped onion half. Add salt.

Pour the chicken bouillon over the top and add the rice. Cover and let simmer for 20 minutes.

Toast the slices of dried duck breast fillet in a skillet for 2 to 3 minutes.

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.