Asparagus Soup with Parmesan Custards

Asparagus Soup with Parmesan Custards
Photo by Miki Duisterhof

Ingredients

  • Parmigiano-Reggiano curls
  • 2 ½ ounces Parmigiano-Reggiano, coarsely grated
  • ¼ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 large egg yolks
  • 1/8 teaspoon salt
  • 1 ½ cups water
  • + 11 more ingredients
    • 1 white pepper
    • 3 ½ cups low-sodium chicken broth
    • ½ cup whole milk
    • 1 cup heavy cream
    • 6 2-oz ramekins
    • 1 large leek
    • ½ cup shallot
    • ¾ teaspoon salt
    • 1 whole large egg
    • ¼ cup heavy cream
    • 2 ½ pounds asparagus

Bring cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes. Preheat oven to 300°F. Pour steeped cream through a very fine sieve into a bowl, pressing lightly on cheese solids and discarding them...

View full recipe at Epicurious

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