1 h 30 min
Cream of Asparagus Soup
Delicious and good for the waistline.
Fruits & VegetablesPDO White Landes Asparagus400 g •See the article
Meat productsPGI Landes Free-Range Duck Breast Fillet12 Slices •See the article
Dairy productsPDO Heavy Crème Fraîche20 cl •See the article
Dairy productsPDO Poitou-Charente Butter50 g •See the article
- 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.
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.