Asparagus Soup with Parmesan Custards

Ingredients

  • 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

    • Garnish: Parmigiano-Reggiano curls, shaved from a wedge with a vegetable peeler
    • Special equipment: 6 (2-oz) ramekins

    Description

    Epicurious Favicon Epicurious
    View Full Recipe



    Found Country:US image description
    Back to top