Asparagus Soup With Parmesan Shortbread Coins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese, (6 ounces)
  • 1 teaspoon dried thyme
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon kosher salt
  • 1 1/2 stick unsalted butter, softened
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 medium onion, thinly sliced
  • 1 1/2 pounds asparagus, cut into 1-inch pieces
  • 1 quart low-sodium chicken broth
  • 1/4 cup tarragon leaves, plus more for garnish
  • 1 tablespoon flat-leaf parsley leaves
  • 3/4 cup heavy cream
  • 1/2 cup frozen baby peas, thawed
  • Salt and freshly ground white pepper
  • Finely grated lemon zest, for garnish

Description

Asparagus Soup With Parmesan Shortbread Coins - The Huffington Post

Kitchen Daily Favicon Kitchen Daily
View Full Recipe



Found Country:US image description
Back to top