Cream of Asparagus Soup
Delicious and good for the waistline.
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.
PDO Cheverny Blanc.