Recipe. Cream of Asparagus Soup
1 h 30分

Cream of Asparagus Soup

Delicious and good for the waistline. 

3 レビュー 326
Average: 3.2 (11 votes)

材料 For

  • Aspergus
    ランド産 砂地栽培のアスパラガス
    400 g 詳しく知る
  • Duck Breast green background
    12 Slices 詳しく知る
  • Creme fraiche in a bowl
    AOP 生クリーム
    20 cl 詳しく知る
  • Butter
    AOP ポワトゥ=シャラント産バター
    50 g 詳しく知る
  • 10 ml
  • 150 gr
  • 1 l
  • 100 gr

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. 

Score the skin and fat

Using a long knife, deeply quarter the skin. Be careful, though! Make sure you cut the skin and fat without scoring the dark red muscle beneath. 

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.

Pairing ペアリング

PDO Cheverny Blanc.

AOP コンテ
AOP コンテ