Ingredients
For custards
- 2 1/2 oz Parmigiano-Reggiano, coarsely grated (1 1/4 cups)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 whole large egg
- 2 large egg yolks
- 1/8 teaspoon salt
- Pinch of white pepper
For soup
- 1 large leek (white and pale green parts only), finely chopped (1 1/4 cups)
- 1/2 cup finely chopped shallot
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt
- 2 tablespoons unsalted butter
- 2 1/2 lb asparagus, trimmed and cut into 1 1/2-inch pieces
- 3 1/2 cups low-sodium chicken broth
- 1 1/2 cups water
- 1/4 cup heavy cream
Description
Which Is Smoother Or More Silken—the Soup Itself Or The Tender Parmesan Custards? The Question Will Linger Long After The Last Spoonful.
Gourmet Magazine
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