Our friend, Chef Lucindy Willis from Terrapin Cove Farm, shared this new recipe with us. She used fresh local asparagus and Iron Gate Sauvignon Blanc to create this amazing soup. For more information about Lucindy and her cooking classes, visit www.terrapincovefarm.com
2 pounds fresh asparagus stalks (don’t use the woody end pieces).
2 tablespoons unsalted butter
2/3 cup chopped yellow sweet onion
1 tsp. minced garlic
2 1/2 cups chicken stock or vegetable stock
1/2 C. Iron Gate Winery Sauvignon Blanc
1/2 C heavy cream
12 Asparagus tips if you have them (this will be garnish)
Red Pepper Sauce
Directions: In a saucepan, melt the butter over medium heat. Add the onions and cook until soft, 3-4 minutes. Add garlic, cook 30 seconds. Next put in the asparagus and cook, stirring, for 3 minutes. Add chicken stock and white wine and bring to a boil. Reduce the heat and simmer until the asparagus are very tender, about 25 minutes. Season with salt and pepper.
Note: How much salt and pepper depends on your chicken broth. Since I make my own, mine usually has enough seasoning.)
While the soup is simmering, bring a small pot of salted water to a boil. Add the asparagus tips and blanch until just tender, about 2 minutes. Drain, place in an ice bath. When cold, drain again.
Add the heavy cream to the soup and bring to a simmer and cook for 5 minutes. Remove from heat and then use your hand held blender to create a creamy soup that you want to slather all over your body. If you don’t have a hand-held, then cool a bit before pureeing in the blender or food processor.
Ladle in bowls and swirl with Red Pepper Sauce. I use one of those plastic mustard/catsup containers with the spout. If you are wealthy, add a lump of crabmeat and artistically arrange the asparagus round the crab. Serve immediately.
Recipe for Red Pepper Sauce: Puree the following ingredients in the food processor: 1/2 jar of red bell pepper, drained (about 6 oz.), 1 TB. minced shallots, 1 TB. parsley, 2 basil leaves, 1 tsp. garlic, pinch of crushed red pepper, a splash of balsamic vinegar, pinch of salt and pepper. Once pureed, slowly drizzle in 1/4 C. olive oil while the processor is running and let it emulsify.
Pair with: Iron Gate Winery Sauvignon Blanc Click here for wine description or to order: Sauvignon Blanc