Asparagus and Spinach Soup with Roasted Garlic Custards

Asparagus and Spinach Soup with Roasted Garlic Custards
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  • 1 cup peeled and diced Yukon Gold potatoes
  • ¼ cup chopped shallots or onions
  • ¾ cup lower-salt chicken broth
  • 2 cups lightly packed spinach leaves
  • Kosher salt and freshly ground black pepper
  • ¾ cup light cream or half-and-half
  • 3 large eggs
  • + 9 more ingredients
    • Kosher salt
    • ½ cup crème fraîche
    • 1 quart lower-salt chicken broth
    • 2 Tbs. unsalted butter
    • 1-½ lb. thick asparagus, trimmed, spears chopped, tips reserved
    • ½ tsp. whole fennel seed
    • 1 large head garlic
    • Softened unsalted butter or oil for the ramekins
    • Pinch of crushed red pepper flakes

Heat the oven to 350°F. Cut about 1/4 inch from the top of the garlic head to expose the cloves. Wrap the head in foil and bake until the garlic is very soft, about 45 minutes. When cool enough to handle, separate the cloves and squeeze the garlic from the skins into a blender or food processor.A...

View full recipe at Fine Cooking


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