A perfect summer and springtime soup, this dish is delicious and refreshing served chilled, though it can also be served directly after processing, making it a perfect 10 minute meal.
6 as a small taster, 2 as light first course
½ cup grated gruyère cheese
1 tablespoon. paprika
1 lb. of cooked white asparagus, water drained off (from a jar works well)
1 hard-boiled egg
¾ cup heavy cream
1 teaspoon. salt (plus more for cheese crisp)
½ teaspoon. pepper (plus more for cheese crisp)
3 sprigs of chives, chopped
No nutrition information available
Make a hardboiled egg by placing an egg in cold water and bringing it to a boil.
Let it cook in the boiling water for five minutes, then turn the stove off and let it sit until it's cool enough to handle, at which point peel it by running it under cold water.
Preheat the oven to 400 degrees Fahrenheit and put a piece of parchment paper (or a silicon pad) on a cookie sheet.
Place 2 teaspoon. worth of cheese in 8 circle shapes, sprinkle each with some paprika, salt, and pepper, and bake in the oven for about 7-10 minutes, or until golden brown.
Cool and reserve for later.
To make the soup, place all of the ingredients in your Cuisinart food processor and process till smooth, usually 2-3 minutes.
Refrigerate until ready to serve.
Serve with some chopped chive and the cheese crisp.