Fresh Asparagus Soup with Crispy Cheese Crisps
Soups • World
Description
Fresh Asparagus Soup with Crispy Cheese Crisps
Ingredients
- Butter 2 tablespoons
- Grated Pecorino Pepato Cheese 0 oz
- Onion 1 head
- Chicken Broth 5 cups
- Asparagus 30 oz
- Dried Chamomile 1 teaspoon
- Skim Milk 0.3 cups
- Meyer Lemon Juice 1 tablespoon
- Grated Lemon Zest 2 teaspoons
Step-by-Step Guide
Step 1
Preheat the oven to 200°C (392°F). Line a baking sheet with a silicone baking mat.
Step 2
Divide the Parmesan into 6 portions, placing them in small piles on the baking sheet, and flatten them with the back of a spoon.
Step 3
Bake for 3-4 minutes until the cheese melts into lacey crisps. Allow to cool completely, then remove with a spatula.
Step 4
Take the asparagus. Separate the tips and the lower parts of the stalks, keeping the tips.
Step 5
Cut the remaining parts lengthwise, then crosswise into pieces about 1-1.5 cm.
Step 6
Melt (heat) the butter in a pot over medium heat.
Step 7
Add the onion, sauté for 5-7 minutes until soft.
Step 8
Add the broth, asparagus, and thyme, and bring to a boil.
Step 9
Reduce the heat, cover, and simmer for 15-20 minutes until the asparagus is tender.
Step 10
Meanwhile, place the asparagus tips in boiling salted water and cook for 2 minutes. Drain and rinse under cold water. Set aside.
Step 11
Puree the soup in a blender or food processor. Return to the pot, mix with the milk or cream, lemon juice, and zest.
Step 12
Season with salt and pepper to taste, if desired.
Step 13
Serve warm or at room temperature, garnished with asparagus tips and cheese crisps.
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