Asparagus Soup with Parmesan Custards

Name: Asparagus Soup with Parmesan Custards
Yield: Makes 6 servings
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; 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

Asparagus Soup with Parmesan Custards was pinched from <a href="http://www.epicurious.com/recipes/food/views/Asparagus-Soup-with-Parmesan-Custards-106349" target="_blank">www.epicurious.com.</a>

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

•

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

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes