Asparagus Lemon Cream Soup With Parmesan Asparagus Strudel Recipe
Ingredients
***Lemon Cream Froth***
***Parmesan Asparagus Strudel***
Directions
For the Lemon Cream Froth: In small saucepan, melt half of the butter over medium heat; cook shallot, stirring often, until translucent, about 2 minutes. Add wine; cook over high heat until reduced by half, about 1 minute. Add cream; simmer until reduced to 1/2 cup, about 5 minutes. Add lemon juice, salt, pepper and remaining butter. Transfer to blender; froth sauce. Set aside and keep warm. (Make-ahead: Refrigerate in airtight container for up to 4 hours. Let stand at room temperature for 30 minutes. Refroth.) For the Parmesan Asparagus Strudel: In bowl, toss asparagus with 1/4 cup of the Lemon Cream Froth and salt. Place 1 sheet of the phyllo on work surface, keeping remainder covered with damp cloth to prevent drying out. Brush lightly with some of the butter. Top with second sheet; brush lightly with some of the butter. Cut in half lengthwise. Place one-quarter of the asparagus mixture on 1 short end of each strip of phyllo; fold in sides and roll up to form cylinder. Repeat with remaining phyllo and asparagus mixture. Brush strudels all over with remaining butter; roll in Parmesan cheese. Place on parchment paper-lined or greased rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 24 hours.) Bake in 400 degree oven until golden, about 20 minutes. Cut asparagus into 1-inch pieces. In saucepan of boiling salted water, cook asparagus tips until bright green, about 1 minute. Drain; set aside for garnish. In large saucepan, melt butter over medium-high heat; cook leek, stirring occasionally, until softened, about 3 minutes. Add 7 cups of the stock, remaining asparagus and parsley; bring to boil. Reduce heat and simmer until asparagus is tender, about 6 minutes. In batches, puree soup in blender. Press through fine-mesh sieve to remove any fibres; return soup to pan. (Make-ahead: Transfer to airtight container and refrigerate for up to 1 day. Reheat before continuing.) Stir in cream and enough of the remaining stock to reach desired consistency. Season with lemon rind, salt and pepper. Cut each strudel in half; trim 1 end and stand in individual soup bowls. Pour soup around strudel; spoon froth around strudel. Garnish with reserved asparagus tips.