Asparagus Soup with Parmesan Custards

Name: Asparagus Soup with Parmesan Custards
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms asparagus, trimmed and cut into 1 1/2-inch pieces; 0 teaspoons black pepper; 2 larges egg yolks; 59 milliliters heavy cream; 296 milliliters large leek (white and pale green parts only), finely chopped; 828 milliliters low-sodium chicken broth; 296 milliliters 1/2 oz Parmigiano-Reggiano, coarsely grated; 6 servings Garnish: Parmigiano-Reggiano curls, shaved from a wedge with a vegetable peeler; 1 teaspoons salt; 118 milliliters finely chopped shallot; 2 Tbsps unsalted butter; 355 milliliters water; 1 pinch Pinch of white pepper; 1 large whole large egg; 118 milliliters whole milk

Asparagus Soup with Parmesan Custards might be just the main course you are searching for. Watching your figure? This gluten free and primal recipe has 381 calories, 28g of protein, and 25g of fat per serving. This recipe serves 6. Autumn will be even more special with this recipe. Head to the store and pick up asparagus, water, milk, and a few other things to make it today. To use up the whole egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Bring cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirring occasionally.

Ingredients you will need

Cheese

Cream

Milk

Equipment you will use

Sauce Pan

Remove from heat and steep, covered, 30 minutes.

Preheat oven to 300°F.

Equipment you will use

Oven

Pour steeped cream through a very fine sieve into a bowl, pressing lightly on cheese solids and discarding them.

Ingredients you will need

Cheese

Cream

Equipment you will use

Sieve

Bowl

Whisk together whole egg, yolks, salt, and white pepper in another bowl, then add steeped cream in a stream, whisking until smooth. Divide among well-buttered ramekins.

Ingredients you will need

White Pepper

Egg

Cream

Egg Yolk

Salt

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Whisk

Ramekin

Bowl

Set ramekins in a baking pan and bake in a hot water bath in middle of oven until centers of custards are completely set, 40 to 45 minutes.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Oven

Ramekin

Transfer ramekins to a rack and cool 5 minutes (do not allow to cool longer, or custards will stick to ramekins).

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Ramekin

Wash chopped leek in a bowl of cold water, then lift out and drain well. Cook leek, shallot, pepper, and 1/2 teaspoon salt in butter in a 4- to 6-quart heavy pot over moderately low heat, stirring, until leek is softened, about 3 minutes.

Ingredients you will need

Shallot

Butter

Pepper

Water

Leek

Salt

Equipment you will use

Bowl

Pot

Add asparagus, broth, and water and simmer, covered, until asparagus is just tender, 10 to 12 minutes. After 2 to 4 minutes, remove 6 asparagus tips, halve lengthwise and reserve for garnish.

Ingredients you will need

Asparagus

Broth

Water

Purée soup in batches in a blender until smooth (use caution when blending hot liquids).

Ingredients you will need

Soup

Equipment you will use

Blender

Transfer to a large bowl, then pour through a sieve into cleaned pot. Stir in cream, remaining 1/4 teaspoon salt, and pepper to taste and heat over moderately low heat until hot.

Ingredients you will need

Pepper

Cream

Salt

Equipment you will use

Sieve

Bowl

Pot

Working with 1 custard at a time, run a thin knife around edge of each to loosen it, then invert a soup bowl over ramekin and invert custard into bowl. Repeat with remaining custards. Ladle soup around custards and garnish with reserved asparagus tips and parmesan curls.

Ingredients you will need

Asparagus

Parmesan