Summer is finally winding down. In the Phoenix area where I live, that means temps in the 80's. We are all starting to venture out of our houses again after our reverse hibernation from the extreme heat. Windows are open and many dinners are served on the patio. Evenings can be slightly cool (to us desert folk) and the soup craving started kicking in. What is better than combining summer and fall with a delicious asparagus soup paired with some white wine. This soup is so yummy. When we have leftovers that are this good, I am thankful for working from home. Once again, Alan will come home to no soup remaining. I am already daydreaming about my lunch.
One of our secrets for incredible soup, is our homemade smoked chicken stock. It lends so much depth to any recipe. I will be uploading the recipe and technique this weekend when I make a new batch.
INGREDIENTS 2.25 lbs asparagus, trimmed and chopped 4 cloves garlic, minced 2 large shallots, minced 2 T butter 2 T olive oil 32 oz chicken broth 1/2 c heavy cream 2 t chervil 2 t tarragon 1/8 t cayenne (a pinch) 1 c white wine
DIRECTIONS 1. in a dutch oven over medium heat, cook garlic and shallots in butter until fragrant. Add chopped asparagus and olive oil. Sauté asparagus for two minutes. Add chicken broth, cover and simmer until asparagus is soft, about 10 minutes. 2. Pour contents of dutch oven into a blender an blend until completely smooth (you can also perform this step with an immersion blender). 3. Pour blended asparagus mixture back into the dutch oven and add chervil, tarragon and cayenne. Pour in white wine, mix thoroughly. Add heavy cream. Let simmer for 10 minutes. Taste and adjust seasoning as preferred.