Asparagus Soup with Parmesan Shortbread Coins

Name: Asparagus Soup with Parmesan Shortbread Coins
Cook time: 50 min
Yield: 6
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 sticks 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

Asparagus Soup with Parmesan Shortbread Coins was pinched from <a href="http://www.foodandwine.com/recipes/asparagus-soup-with-parmesan-shortbread-coins" target="_blank">www.foodandwine.com.</a>

""I adore savory cheese cookies with creamy asparagus soup," says Carla Hall. "Both are dead simple to make."..."

INGREDIENTS

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1 1/2 cups all-purpose flour

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1 1/2 cups freshly grated Parmigiano-Reggiano cheese (6 ounces)

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1 teaspoon dried thyme

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1 teaspoon finely grated lemon zest

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1 teaspoon kosher salt

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1 1/2 sticks unsalted butter, softened

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2 large egg yolks

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2 tablespoons unsalted butter

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1 medium onion, thinly sliced

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1 1/2 pounds asparagus, cut into 1-inch pieces

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1 quart low-sodium chicken broth

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1/4 cup tarragon leaves, plus more for garnish

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1 tablespoon flat-leaf parsley leaves

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3/4 cup heavy cream

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1/2 cup frozen baby peas, thawed

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Salt and freshly ground white pepper

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Finely grated lemon zest, for garnish

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