Asparagus and Spinach Soup with Roasted Garlic Custards

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

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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