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Asparagus Soup with Parmesan Shortbread Coins

See full recipe on: Kitchen Daily



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 stick 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

Nutrition 6 servings

Per Serving % Daily Value
Calories 662
Fat 50g 77%
Carbs 37g 12%
Protein 19g 38%
Fiber 4g 18%
Cholesterol 202mg 67%
Sodium 289mg 12%
     
Fat
Carbs
Protein

Preparation







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