Asparagus Soup with Parmesan Shortbread Coins

foodandwine.com

Arthur

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

subheading: Shortbread:

1 ½ cups all-purpose flour

1 ½ cups freshly grated Parmigiano-Reggiano cheese (6 ounces)

1 teaspoon dried thyme

1 teaspoon finely grated lemon zest

1 teaspoon kosher salt

1 ½ sticks unsalted butter, softened

2 large egg yolks

subheading: Soup:

2 tablespoons unsalted butter

1 medium onion, thinly sliced

1 ½ pounds asparagus, cut into 1-inch pieces

1 quart low-sodium chicken broth

¼ cup tarragon leaves, plus more for garnish

1 tablespoon flat-leaf parsley leaves

¾ cup heavy cream

½ cup frozen baby peas, thawed

Salt and freshly ground white pepper

Finely grated lemon zest, for garnish

Directions at foodandwine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer