From Bain-Marie to Bisque (Garlic Custard in Asparagus Soup)

Searching for a recipe made with early summer vegetables, one by John Ash caught my eye. It was the custard in the center of the soup that intrigued me.  That custard bestowed elegance and sustenance to the dish.

Here's how I made it:

Green Garlic Custard

(Serves 2)

Chop garlic in bowl of food processor.
1-inch chunk peeled green garlic

Add egg, milk, broth, salt and pepper. Pulse 30 seconds.
1 egg
1/4 cup evaporated skim milk
1/4 cup low sodium chicken broth
1/8 teaspoon salt
1/8 teaspoon pepper

Divide egg mixture between 2 greased ramekins.
Place in bread loaf pan.
Pour boiling water into pan until it is 3/4th height of the ramekins. 

Place loaf pan into 350F oven. Bake for 35 minutes.
Remove ramekins from water bath to cooling rack.

Asparagus, Potato and Spinach Soup

(5 Servings)

Melt butter in 2 quart saucepan on stove-top.
1 Tablespoon buttery spread

Add onion and seasonings. Saute 2 minutes.
1/4 cup green onion bulb and stems, diced
1/8 teaspoon salt
1/2 teaspoon fennel

Add broth, asparagus and potato. Bring to boil for 10 minutes.
2 cups low sodium chicken broth
1 bunch asparagus (about 1 1/2 pound) cut in pieces, ends removed 
1 potato (about 8 ounce), peeled and diced

Add spinach and simmer a few minutes until spinach is wilted.
2 cups spinach leaves, stems removed

Carefully add soup to blender. Cover with cloth and blend until smooth.
Return soup to pan.

Add milk and heat until 170 F.
1/2 cup evaporated skim milk.

To serve, ladle soup around room temperature custard.

I garnished mine with sauteed daylilly bud, with inspiration from Appalachian Chef Susi Gott Seguret