Creamy Jumbo Asparagus Soup

I prefer to cook with jumbo or X-Large asparagus, there is more flesh and less fiber in the stalks.  In Sweden jumbo sized asparagus is served as a main course!  This is a nice elegant soup which takes advantage of the sweet flesh of the asparagus and a little bite from the white wine and lemon zest.

2 lbs fresh jumbo asparagus

1 jbo yellow onion

1 med leek (top and bottom trimmed)

1 med carrot

2 cups dry white wine

1 qt chicken stock

2 cups heavy whipping cream

zest and juice of one lemon

2 tbs herbs de provence

1/4 cup freshly grated parmesan cheese

1/4 cup grated parmesan cheese

Heat extra virgin olive oil in a heavy stock pot.  Dice and clean asparagus, leek, onion, carrot, sauté for about 10 minutes over med to high heat until all are tender.  Add the herbs de provence.

Add the white wine, deglaze the pan.  Scrape the bottom of the pan for any sticky or caramelized onions ~ boil off off for 3 – 4 minutes.  Add stock bring to a boil, then reduce heat to low and cook partially covered for 1.5 hours. Remove from heat

Let rest for 30 minutes, then puree in batches in a food processor.  Add cream, cheese, lemon zest, and juice, bring soup back to a low boil.  Reduce heat and simmer for 30 minutes.

Salt and pepper to taste.  Serve with a dollop of cream fraiche and some diced Chives…..

 

 

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KStrickland March 25, 2013 Uncategorized