' Dunham Cellars - Asparagus Soup

Asparagus Soup

DUNHAM CELLARS WINE CLUB - JUNE 2015

ASPARAGUS SOUP

-Ken Hart, Vineyard Manager

INGREDIENTS:

• 3 lbs asparagus, cut into 2 inch pieces reserving the tips
• 12 Tablespoons butter (1 ½ sticks)
• 4 cups onions, finely chopped
• 6 medium Yukon potatoes, peeled and diced
• 1 quart chicken broth
• 2 teaspoons salt
• 1 Tablespoon white pepper
• 2 cups light cream
• ¼ teaspoon fresh grated nutmeg
For garnish: White truffle oil and cayenne pepper

WINE PAIRING:

2012 Dunham Syrah

COOKING INSTRUCTIONS: 

Heat butter in a large sauce pan and cook onions over high heat, stirring constantly until clear but not brown. Stir in potatoes and asparagus, reserving the asparagus tips. Pour in the chicken broth and enough water to cover the vegetables if needed. Season with salt and white pepper. Bring to a boil, cover and reduce heat to simmer and cook until vegetables are tender, about 20 minutes. Puree the mixture using a blender or immersion blender. Add cream, nutmeg and reserved asparagus tips. Bring to a boil. Serve with a garnish of white truffle oil and a dusting of cayenne pepper.

Serves 4