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

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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