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Cream of Asparagus Soup

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people

Ingredients

  • 3 tbsp unsalted butter
  • 2 cloves garlic minced
  • 4 1/2 cups asparagus cut into ½ inch pieces
  • 1/2 cup Messina Hof Private Reserve Trebbiano
  • 3 1/2 cups chicken broth
  • 1 tsp Kosher salt
  • 1 tsp black pepper
  • 1 cup heavy cream
  • sour cream optional, for garnish
  • fresh dill optional, for garnish

Instructions

  • In a Dutch oven over medium heat, melt the butter. Add the garlic and sauté for 1-2 minutes, until fragrant.
  • Add the asparagus and sauté for about 5 minutes, until it turns bright green.
  • Add the wine and deglaze the pan, reduce by half.
  • Add the chicken broth, salt, and pepper, and bring to a boil over high heat. Reduce heat to low and simmer for about 10 minutes, until asparagus is very soft.
  • Pour soup into a high-powered blender and blend until smooth.
  • Transfer soup back to the pot. Add heavy cream and stir until heated through.
  • Garnish with sour cream and dill to serve.

Notes

RECIPE BY: Ezekiel Reissig