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Asparagus Soup with Parmesan Shortbread Coins Recipe

kept bydannyrich
recipe byfoodandwine.com
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Ingredients: 

Shortbread

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 sticks unsalted butter, softened
2 large egg yolks

Soup

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


 

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