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Asparagus Soup with Parmigiano Zabaglione Recipe

Asparagus Soup with Parmigiano Zabaglione

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

Showing 1-10 of 12

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  • on February 10, 2011

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    Excellent! also tastes great cold in the heat of summer. Didn't change a thing.

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  • on January 16, 2011

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    Awesome!!! I did this for a catered 6 course dinner last week and everyone asked for seconds! I served in small punch bowl cups so clients could sip or spoon, with a prosciutto crisp garni on top. Stuck to recipe otherwise. Wonderful green color. You can't go wrong with this one.

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  • on May 03, 2010

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    This soup is delightful treat. I've made it twice now, and it turns out perfectly each time. I wouldn't change a thing.

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  • on August 24, 2009

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    I will cook this soup tonight, but I already know it will come out delicious!
    I trust all Michael's recipes. Cannot way to try it!

    It is healthy and anything with parmigiano it always yum!

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  • on April 11, 2009

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    I thought this was very good. It was worth the time I put into it.

    For the zabaglione be sure to use pasteurized eggs. They can be hard to find but they should be available to everyone because not everyone likes to cook eggs until they're hard.

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  • on March 25, 2009

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    I followed the recipe for the soup exactly as stated and when I tasted it, it was amazing!! Last night I would have rated this soup as 5 stars. I was so happy with it and couldn't wait to serve it the next day at my book club meeting. Reheated it the next day and it was horrid.... one star. Seriously, nobody ate it. So disappointing. The recipe says to add the cream and lemon zest before storing the soup for the next day, then just reheat and serve. DON'T!! I think this is what ruined it. Store the soup without the cream and zest, reheat the next day, then add the cream/zest at the very end. Food Network commonly has errors in it's recipies and it is very annoying!

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  • on March 14, 2009

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    Thanks for sharing this recipe!
    Used 4 T of salted butter with the EVOO to sweat the onions. Separately sauteed 8 ounces of Baby Bella mushrooms in 2 T salted butter and white wine, let the butter and wine reduce, and added to the mix with the asparagus. Also pureed the lemon zest along with the spinach/soup mix. An excellent blend of flavours!

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  • on February 09, 2008

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    This recipe was fabuloso, the entire family kids included loved it.

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  • on January 18, 2008

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    I love asparaqus soup and the parmigiano zabaqlione put it over the top. Recipe is not hard.

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  • on March 03, 2006

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    5 stars what more can I say

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