Prep Time: 15 Minutes
Cook Time: 30 Minutes
Yield: Serves 8 as a starter
Recipes
Premier Series Wine Club
Creamy Asparagus Soup
This delicious soup was shared by Pedroncelli Winery as part of their complete holiday menu. Pair it with their 2014 Signature Selection Chardonnay.
Ingredients
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3 Tbsp unsalted butter, divided
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2 lbs asparagus, cut tips off asparagus spears and chop stalks into 1/2-inch pieces
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2 small leeks, white and light green parts only, rinsed well, halved lengthwise and sliced thin
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salt and pepper
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3 1/2 cups low-sodium meat broth
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1/2 cup frozen peas
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2 Tbsp grated Parmesan cheese
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1/4 cup heavy cream
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1/2 tsp lemon juice
Preparation
1. Melt 1 1/2 tablespoons butter in Dutch oven over medium-high heat. Add asparagus tips and cook, stirring occasionally, until just tender, about 2 minutes. Set aside.
2. Add remaining butter, asparagus stalks, leeks, 1/2 teaspoon salt, and 1/8 teaspoon pepper to empty pot and cook over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes.
3. Add broth to pot and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 5 minutes. Stir in peas and Parmesan. Pureé soup in blender in 2 batches and return to pot.
4. Stir in cream, lemon juice, and asparagus tips, and cook until heated through, about 2 minutes. Season with salt and pepper.
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I purchased a 3 month membership in your wine club for my husband for Christmas. He loved it so much that he has extended his membership. Such a fantastic gift, thank you.