Imagine a velvety smooth soup that transforms the humble asparagus into a culinary masterpiece, crowned with a luxurious Parmesan custard that melts in your mouth. This isn't just another soup recipe - it's a gourmet journey that will transport your taste buds straight to the French countryside. Whether you're looking to impress dinner guests or treat yourself to a sophisticated meal, this Asparagus Soup with Parmesan Custards is about to become your new secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 1 pound asparagus, trimmed
- 1 onion, chopped
- 4 cups vegetable stock
- 1 cup heavy cream
- 2 eggs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the asparagus by washing thoroughly and trimming off the tough woody ends. Cut the asparagus into 1-inch pieces, reserving a few tips for garnish.
- In a large heavy-bottomed pot, sauté the chopped onion in a small amount of olive oil over medium heat until translucent and soft, about 5 minutes.
- Add the prepared asparagus pieces to the pot and cook for an additional 3-4 minutes, stirring occasionally to prevent browning.
- Pour in the vegetable stock, bringing the mixture to a gentle simmer. Cook for 15-20 minutes until the asparagus is tender and easily pierced with a fork.
- While the soup is simmering, prepare the Parmesan custards. In a mixing bowl, whisk together eggs, heavy cream, grated Parmesan, salt, and pepper until smooth and well combined.
- Preheat the oven to 350°F (175°C) and prepare four small ramekins by lightly buttering their interior.
- Pour the custard mixture into the prepared ramekins and place them in a water bath (bain-marie). Bake for 20-25 minutes until the custards are set but still slightly jiggly in the center.
- Remove the soup from heat and use an immersion blender to puree until smooth and creamy. If using a standard blender, work in batches and be cautious with hot liquid.
- Strain the soup through a fine-mesh sieve for an extra smooth texture, if desired. Season with salt and pepper to taste.
- Briefly blanch the reserved asparagus tips in boiling water for 1-2 minutes, then shock in ice water to maintain their bright green color.
- To serve, ladle the hot soup into bowls, place a Parmesan custard in the center of each bowl, and garnish with the blanched asparagus tips.
Tips
- Choose fresh, bright green asparagus with tight, firm tips for the best flavor and texture.
- When trimming asparagus, bend the stalk - it will naturally snap at the tender point.
- Use an immersion blender for easier and safer soup pureeing, avoiding hot liquid splashes.
- The water bath (bain-marie) is crucial for creating smooth, creamy custards without curdling.
- Don't skip straining the soup if you want a truly restaurant-quality, silky texture.
- Reserve those asparagus tips for garnish - they add a beautiful pop of color and fresh flavor.
- For extra richness, you can substitute half the vegetable stock with chicken stock.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 15g
Fat: 26g
Saturated Fat: 15g
Cholesterol: 140mg
