Cold Asparagus Soup with Quail Eggs And Caviar

Try this Cold Asparagus Soup with Quail Eggs And Caviar recipe, or contribute your own.

Suggest a better description

INGREDIENTS

1 c Heavy cream
1 c Minced leeks; white part
6 Hard-boiled quail eggs;
Salt ; to taste
Cut into 2" pieces
Freshly-ground white pepper;
Chives ; Chopped
8 c Water
4 tb Butter
2 oz Caviar
1 tb Garlic ; chopped
1/4 c Creme fraiche
2 lb Fresh green asparagus;
1 c Minced yellow onions
1/4 c All-purpose flour

Servings

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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 Recipe by: Emeril Lagasse

NOTES

Alert editor

Cold Asparagus Soup with Quail Eggs And Caviar

1 c Heavy cream 
1 c Minced leeks; white part 
6  Hard-boiled quail eggs; 
  Salt to taste
  Cut into 2" pieces 
  Freshly-ground white pepper; 
  Chives Chopped
8 c Water 
4 tb Butter 
2 oz Caviar 
1 tb Garlic chopped
1/4 c Creme fraiche 
2 lb Fresh green asparagus; 
1 c Minced yellow onions 
1/4 c All-purpose flour

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.    Recipe 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    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    06-02-1998    Recipe by: Emeril Lagasse

Add photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (364g)
Recipe Makes: 6 servings

Calories: 199
Calories from Fat: 168 (84%)

Amt Per Serving		% DV

	Total Fat 18.7g	25 %
	Saturated Fat 10.9g	55 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 1.4g
Cholesterol 108.1mg		33 %
Sodium 282.5mg		10 %
Potassium 61.3mg		2 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 5.3g
Protein 3.6g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 199

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe