Asparagus Soup With Parmigiano Zabaglione
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
43
Spice
53
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1.5 cups
Yellow Onion (finely chopped)1
Bay Leaf6 cups
Chicken Stock1 cup
Heavy Cream (chilled)2 tsps
Lemon Zest (freshly grated)3 tbsps
White Wine (dry)Directions:
1
For the soup, set a large saucepot over a high flame and heat up the olive oil
2
Add the onions, stir briefly, and lower the heat to medium
3
Add a pinch of salt to draw moisture out of the onions
4
Cook the onions until they are soft and translucent but without any browning, about 10 minutes, stirring occasionally
5
Add the potatoes, bay leaf and chicken stock
6
Raise the flame to high to bring the stock to a boil, then lower the heat to a simmer
7
Taste the stock and season with salt and pepper, if necessary
8
Cook until the potatoes are tender, about 10 minutes
9
Add the asparagus and thyme
10
Return the stock to a simmer
11
Cook until the asparagus is barely tender
12
Remove the bay leaf
13
Working quickly, ladle some of the soup into a blender with the spinach and vitamin C
14
Process until the soup is smooth and homogenous
15
To cool quickly, remove to a large bowl set inside a larger bowl filled with ice water or a sink partially filled with ice water
16
Add the cream and lemon zest, and season with salt and pepper
17
Stir often until the soup is no longer steaming
18
(The soup can be made to this point, covered and refrigerated for up to 1 day or frozen for up to 1 month
19
) To make the zabaglione, bring 2 inches of water to a simmer in a large saucepan
20
In a large non-reactive bowl, whisk together the egg yolks and wine
21
Season with salt and pepper
22
Set the bowl inside the saucepan but not touching the water, and whisk constantly until the mixture has thickened to point where the whisk can leave a clean trail on the bottom of the bowl, 3 to 5 minutes
23
Remove the bowl from the heat
24
Whisk vigorously for 1 minute to cool to room temperature and gradually whisk in the cheese
25
Season the mixture with pepper, to taste
26
(The zabaglione can be made to this point, covered and refrigerated for up to 1 day
27
) Add 1/3 of the whipped cream
28
Whisk until smooth and then fold in the remaining whipped cream, being careful keep the mixture light and airy
29
To serve, in a large saucepot, warm the soup over medium heat
30
Ladle into espresso cups
31
Spoon the zabaglione over each serving (about 1 teaspoon for each espresso cup of soup)
32
Serve warm or at room temperature