Asparagus and Leek Soup served with Proprietor’s Reserve Chardonnay
1 lb leek
1 large onion, chopped
2 stalks celery, finely chopped
2 tablespoons butter
1/2 cup white wine
1 lb asparagus, chopped in 1-inch pieces
6 cups chicken stock
1/8 teaspoon white pepper
1 cup light cream
Trim green part of leeks and discard. Thoroughly separate, wash white portion and finely chop. In large pot, sauté leek, onion, and celery in butter and add white wine to keep vegetables moist. (sub chicken stock). Add asparagus and 4 cups of the chicken stock. Season with pepper. Simmer for 1/2 hour or until vegetables are tender. Puree the soup in small batches adding the remainder of the stock. In another pot reheat (but not boil) the puree while whisking in the cream (or milk.). Serve immediately.
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