Asparagus Soup with Parmesan Custards recipes

Asparagus Soup with Parmesan Custards recipes
18 Ingredients
  • 2 1/2 oz Parmigiano-Reggiano, coarsely grated (1 1/4 cups)
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 whole large egg
  • 2 large egg yolks
  • 1/8 teaspoon salt
  • Pinch of white pepper
  • 1 large leek (white and pale green parts only), finely chopped (1 1/4 cups)
  • 1/2 cup finely chopped shallot
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 1/2 lb asparagus, trimmed and cut into 1 1/2-inch pieces
  • 3 1/2 cups low-sodium chicken broth
  • 1 1/2 cups water
  • 1/4 cup heavy cream
  • Garnish: Parmigiano-Reggiano curls, shaved from a wedge with a vegetable peeler
  • parmigiano reggiano cheese
Nutrition
417
21% daily value
6 servings
                                       
                                            gluten-​free
     

Fat

50% 32

Saturated

96% 19

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

5% 16

Carbs (net)

- 12

Fiber

18% 5

Sugars

- 8

Sugars, added

- 0

Protein

39% 20

Cholesterol

64% 191

Sodium

32% 758

Calcium

41% 412

Magnesium

13% 52

Potassium

19% 672

Iron

29% 5

Zinc

15% 2

Phosphorus

58% 404

Vitamin A

46% 410

Vitamin C

22% 13

Thiamin (B1)

22% 0

Riboflavin (B2)

33% 1

Niacin (B3)

20% 4

Vitamin B6

17% 0

Folate equivalent (total)

32% 127

Folate (food)

- 127

Folic acid

- 0

Vitamin B12

13% 1

Vitamin D

0% 1

Vitamin E

16% 3

Vitamin K

108% 86
Comments
 
×