Recipe of the Month


Asparagus Soup

Ingredients:

  • 4 bunches of asparagus, trimmed and chopped
  • 1 medium white onion roughly chopped
  • 4 ribs of celery diced
  • 1 clove of garlic chopped
  • 1 cup dry white wine
  • 2 peeled russet potatoes diced
  • 2 quarts vegetable or chicken stock
  • 1 quart of heavy cream
  • Salt and pepper to taste

Method:

  1. Over low heat sauté onion, celery until translucent.
  2. Add asparagus and garlic sweat for about 2 minutes
  3. Deglaze with white wine
  4. Add stock and cream add potatoes
  5. Let simmer for about 45 minutes, look for the soup to reduce about a ¼ of the way
  6. With a stick blender or regular blender in small batches blend up soup
  7. Salt and pepper to taste
  8. Enjoy!