Login to Save Like

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