Asparagus Soup with Parmesan Shortbread Coins

Asparagus Soup with Parmesan Shortbread Coins
18 Ingredients
  • 1 ½ cup all-purpose flour
  • 1 ½ cup freshly grated Parmigiano-Reggiano cheese, (6 ounces)
  • 1 tsp dried thyme
  • 1 tsp finely grated lemon zest
  • 1 tsp kosher salt
  • 1 ½ stick unsalted butter, softened
  • 2 large egg yolks
  • 2 Tbsp unsalted butter
  • 1 medium onion, thinly sliced
  • 1 ½ lb asparagus, cut into 1-inch pieces
  • 1 qt low-sodium chicken broth
  • ¼ cup tarragon leaves, plus more for garnish
  • 1 Tbsp flat-leaf parsley leaves
  • ¾ cup heavy cream
  • ¼ cup frozen baby peas, thawed
  • salt
  • freshly ground white pepper
  • finely grated lemon zest, for garnish
Nutrition
643
32% daily value
6 servings
                                       
                                           
     

Fat

74% 48

Saturated

147% 29

Trans

- 1

Monounsaturated

- 13

Polyunsaturated

- 2

Carbs

12% 35

Carbs (net)

- 31

Fiber

16% 4

Sugars

- 5

Sugars, added

- 0

Protein

43% 21

Cholesterol

64% 192

Sodium

41% 996

Calcium

42% 419

Magnesium

10% 44

Potassium

11% 503

Iron

28% 5

Zinc

19% 2

Phosphorus

57% 397

Vitamin A

53% 477

Vitamin C

11% 10

Thiamin (B1)

38% 0

Riboflavin (B2)

42% 1

Niacin (B3)

34% 5

Vitamin B6

17% 0

Folate equivalent (total)

42% 170

Folate (food)

- 88

Folic acid

- 48

Vitamin B12

30% 1

Vitamin D

8% 1

Vitamin E

18% 3

Vitamin K

56% 67
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