Asparagus Soup with Parmesan Shortbread Coins

Name: Asparagus Soup with Parmesan Shortbread Coins
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 50
Cuisine: Global
Ingredients: 680 grams asparagus, cut into 1-inch pieces; 118 milliliters frozen baby peas, thawed; 1 teaspoon dried thyme; 2 larges egg yolks; 1 Tbsp flat-leaf parsley leaves; 355 milliliters all-purpose flour; 177 milliliters heavy cream; 1 teaspoon kosher salt; 1 teaspoon finely grated lemon zest; 50 servings Finely grated lemon zest, for garnish; 946 milliliters low-sodium chicken broth; 1 medium onion, thinly sliced; 170 grams 1/2 cups freshly grated Parmigiano-Reggiano cheese; 50 servings Salt and freshly ground white pepper; 59 milliliters tarragon leaves, plus more for garnish; 2 sticks unsalted butter, softened; 2 Tbsps unsalted butter

You can never have too many soup recipes, so give Asparagus Soup with Parmesan Shortbread Coins a try. This recipe serves 50. One serving contains 79 calories, 3g of protein, and 6g of fat. It will be a hit at your Autumn event. If you have butter, salt and pepper, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

In a standing electric mixer fitted with the paddle, combine the flour, cheese, thyme, lemon zest and salt.

Ingredients you will need

Lemon Zest

Cheese

All Purpose Flour

Thyme

Salt

Equipment you will use

Hand Mixer

Add the butter and egg yolks and beat at medium speed until lightly moistened crumbs form. Gather the crumbs and knead to form a 2-inch-thick log. Wrap in plastic and refrigerate until chilled, about 30 minutes.

Ingredients you will need

Egg Yolk

Butter

Wrap

Preheat the oven to 325 and line 2 baking sheets with parchment. Slice the log 1/4 inch thick and arrange on the baking sheets.

Equipment you will use

Baking Sheet

Oven

Bake for about 20 minutes, until golden around the edges; let cool on the sheets.

Equipment you will use

Oven

In a large pot, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the onion, cover and cook over moderate heat, stirring, until softened, about 6 minutes.

Ingredients you will need

Onion

Add the asparagus and cook for 1 minute.

Ingredients you will need

Asparagus

Add the broth and simmer until the asparagus is tender, about 10 minutes.

Ingredients you will need

Asparagus

Broth

Add the 1/4 cup of tarragon and the parsley. Working in batches, puree the soup in a blender. Return the soup to the pot, add the cream and peas; rewarm. Season with salt and white pepper and garnish with tarragon and zest.

Ingredients you will need

White Pepper