ASPARAGUS SOUP w/PARMESAN CUSTARDS

By BobD

Ingredients

• 6 SERVINGS
• FOR CUSTARDS
• 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
• FOR SOUP
• 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
• SPECIAL EQUIPMENT: 6 (2-oz) ramekins

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

MAKE CUSTARDS:

Bring cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirring occasionally.

Remove from heat and steep, covered, 30
minutes.

Preheat oven to 300F.

Pour steeped cream through a very fine sieve into a bowl, pressing lightly on cheese solids and discarding them.

Whisk together whole egg, yolks, salt, and white pepper in another bowl, then add steeped cream in a stream, whisking until smooth. Divide among well-buttered ramekins.

Set ramekins in a baking pan and bake in a hot water bath in middle of oven until centers of custards are completely set, 40 to 45 minutes.

Transfer ramekins to a rack and cool 5 minutes (do not allow to cool longer, or custards will stick to ramekins).

MAKE SOUP WHILE CREAM STEEPS AND CUSTARDS BAKE:

Wash chopped leek in a bowl of cold water, then lift out and drain well.

Cook leek, shallot, pepper, and 1/2 teaspoon salt in butter in a 4- to 6-quart heavy pot over moderately low heat, stirring, until leek is softened, about 3 minutes.

Add asparagus, broth, and water and simmer, covered, until asparagus is just tender, 10 to 12 minutes. After 2 to 4 minutes, remove 6 asparagus tips, halve lengthwise and reserve for garnish.


Puree soup. Transfer to a large bowl, then pour through a sieve into cleaned pot.

Stir in cream, remaining 1/4 teaspoon salt, and pepper to taste and heat over moderately low heat until hot.

SERVE SOUP WITH CUSTARDS:

Working with 1 custard at a time, run a thin knife around edge of each to loosen it, then invert a soup bowl over ramekin and invert custard into bowl.

Repeat with remaining custards. Ladle soup around custards and garnish with reserved asparagus tips and parmesan curls.

COOKS' NOTE: Soup can be made 1 day ahead. Cool, uncovered, then chill, covered.