Serves6
- Active Time:45 min
- Start to Finish:2 1/2 hr
April 2002
Which is smoother or more silken—the soup itself or the tender Parmesan custards? The question will linger long after the last spoonful.
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
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 300ºF.
-
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.
-
Purée soup in batches in a blender until smooth (use caution when blending hot liquids). 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.
