Cold Asparagus Soup With Quail Eggs And Caviar

Recipe Ingredients

2 lbs	908g / 32oz	Fresh green asparagus - trimmed, and
		Cut into 2" pieces
8 cups	1896ml	Water
4 tablespoons	60ml	Butter
1 cup	62g / 2.2oz	Minced yellow onions
1 cup	93g / 3.3oz	Minced leeks, white part only
		Salt - to taste
		Freshly-ground white pepper - to taste
1 tablespoon	15ml	Chopped garlic
1/4 cup	15g / 0.5oz	All-purpose flour
1 cup	237ml	Heavy cream
1/4 cup	59ml	Creme fraiche
6		Hard-boiled quail eggs - halved
2 oz	56g	Caviar
		Chopped chives

Recipe 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.

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

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