The asparagus stems pick up a slightly salty edge when they’re cooked with chicken stock. This lends some earthiness to the broth, which gets even more depth with the addition of a cheese rind. The asparagus are then pureéd with bread crumbs, grated parmesan, and a touch of lemon zest for the ravioli filling. After a winter’s worth of heavier foods, this soup will serve as a pleasant reminder that spring—and earthly renewal—are just around the corner.
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