Asparagus and Spinach Soup with Roasted Garlic Custards

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

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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