Name: Asparagus Soup with Parmesan Shortbread Coins
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 1/2 c. all-purpose flour; 1 1/2 c. Freshly grated Parmigiano-Reggiano cheese; 1 tsp. dried thyme; 1 tsp. finely grated lemon zest; 1 tsp. kosher salt; 1 1/2 stick unsalted butter; 2 large egg yolks; 2 tbsp. unsalted butter; 1 medium onion; 1 1/2 lb. asparagus; 1 qt. low-sodium chicken broth; 1/4 c. tarragon leaves; tarragon leaves; 1 tbsp. flat-leaf parsley leaves; 3/4 c. heavy cream; 1/2 c. frozen baby peas; salt; freshly ground white pepper; finely grated lemon zest

Step 1In a standing electric mixer fitted with the paddle, combine the flour, cheese, thyme, lemon zest, and salt. Add the butter and egg yolks and beat at medium speed until lightly moistened crumbs form. Gather the crumbs and knead to form a 2-inch-thick log. Wrap in plastic and refrigerate until chilled, about 30 minutes.

Step 2Preheat the oven to 325 degrees F and line 2 baking sheets with parchment. Slice the log 1/4 inch thick and arrange on the baking sheets. Bake for about 20 minutes, until golden around the edges; let cool on the sheets.

Step 3In a large pot, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 6 minutes. Add the asparagus and cook for 1 minute. Add the broth and simmer until the asparagus is tender, about 10 minutes.

Step 4Add the 1/4 cup of tarragon and the parsley. Working in batches, puree the soup in a blender. Return the soup to the pot, add the cream and peas; rewarm. Season with salt and white pepper, and garnish with tarragon and zest. Serve with the Parmesan coins.

Asparagus Soup with Parmesan Shortbread Coins

Ingredients

Shortbread

Soup

Directions

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