Asparagus and Spinach Soup with Roasted Garlic Custards

Asparagus and Spinach Soup with Roasted Garlic Custards
Photo by


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


Best Wine Deals

See More Deals

Snooth Media Network