Asparagus and Spinach Soup with Roasted Garlic Custards

Asparagus and Spinach Soup with Roasted Garlic Custards
Photo by www.finecooking.com

Ingredients

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

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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