Asparagus and Spinach Soup with Roasted Garlic Custards

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

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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