Asparagus Soup with Parmesan Shortbread Coins |
Ingredients to make Asparagus Soup |
Asparagus soup
2 tablespoons unsalted butter
1 medium onion, thinly sliced
1.5 pounds asparagus, cut into 1-inch pieces
1 quart low-sodium chicken broth (I suggest Kitchen Basics)
0.25 cup tarragon leaves, plus more for garnish
1 tablespoon flat-leaf parsley leaves
0.75 cup heavy cream
0.5 cup frozen baby peas, thawed
Salt and freshly ground white pepper
Finely grated lemon zest, for garnish
Ingredients to make the Parmesan Shortbread Coins |
Parmesan Short Bread Coins:
1.5 cups all-purpose flour
1.5 cups freshly grated Parmigiano-Reggiano cheese (6 ounces)
1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
1 teaspoon kosher salt
1.5 sticks unsalted butter, softened
2 large egg yolks
Parmesan Short Bread Coins:
1. In the electric stand mixer using the paddle attachment combine the flour, cheese, thyme, lemon zest and salt.
3. Gather the crumbs and knead to form a 2-inch-thick log.
4. Wrap in plastic and refrigerate until chilled, about 30 minutes.
5. Line 2 baking sheets with parchment.
6. After 30 mins slice the log 1/4 inch thick
7.Arrange on the baking sheets.
8. Preheat the oven to 325° and
9. Bake for about 20 minutes, until golden around the edges; let cool on the sheets.
Asparagus soup:
- In 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. For my stove it took longer than the 10 minutes.You need to test to make sure that the asparagus is tender.
- Add the 1/4 cup of tarragon and the parsley.
- Take the pot off of the heat.
- Using an immersen blender puree the soup in a stock pot.
Go slow and do not hit the bottom of the stock pot. Too fast and you might splash yourself. Be genle and you can move around the stock pot to get it blended.
- Add the cream and peas; rewarm.
- Season with salt and white pepper and garnish with tarragon and zest.
- Serve with the Parmesan coins.
Bon apetit!
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