Asparagus and Spinach Soup with Roasted Garlic Custards

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

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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