Creamy Asparagus Soup

southern lady 2009 march/april



¼ cup butter

2 T olive oil

2 lbs fresh asparagus, trimmed and chopped

2 cups chopped onion

 1 cup chopped celery

1 T minced garlic

½ cup Riesling wine

1/3 cup all-purpose flour

6 cups chicken broth

1 cup heavy whipping cream

2 tsp sugar

1 tsp ground black pepper

½ tsp garlic powder

½ tsp salt

¼ tsp lemon zest

1 (8oz) package Monterey Jack cheese, grated

1 ½ cups finely grated Parmigiano-Reggiano cheese

In Dutch oven, heat butter and olive oil over medium heat until butter is melted. Add asparagus, onion, celery, and garlic; cook for 8 minutes, stirring frequently.

Add wine; cook for 2 minutes.  Add flour; cook, stirring constantly for 2 minutes. Gradually add chicken broth, whisking until smooth.

Bring to a simmer, reduce heat to medium-low and cook for 20 minutes stirring occasionally.

Remove from heat, and cool slightly

In the container of a blender, puree asparagus mixture in batches until smooth.  Return asparagus mixture to Dutch oven over medium heat.  Add cream, sugar, pepper, garlic powder, salt and lemon zest, whisking until smooth.

Cook for 5 minutes or until soup is heat through. Add cheese, stirring until cheese is melted.

Garnish with fresh chives if desired.