Friday, June 24, 2011
Cold Aspargus Soup and a glass of Sauvignon Blanc
Today is Sauvignon Blanc Day, a holiday designated by Napa Valley's St. Supery to appreciate Sauvignon Blanc vines. And Asparagus season is just coming to a close, so enjoy this white aspargus soup recipe paired with a tasty glass of Sauvignon Blanc.
The Dish: White asparagus soup (served hot or cold)
The Wine: Brancott Sauvignon Blanc from New Zealand
Asparagus often gets a bad rap for smelling or tasting funny (or making other things smell strange). White asparagus, on the other hand, is a delicacy. It tastes slightly sweeter than its green cousin, and it's tender and versatile. Discover a taste for asparagus with this rich, creamy soup offered up by executive chef Marcus Jernmark of New York's Aquavit. This can be a dish best served cold on a summer afternoon, or you can keep it in the back of your mind to warm up a winter night.
• 2 Cups white asparagus, peeled and diced
• 2 Cups leeks, white part only, diced
• 2 Cups potatoes, diced
• 4 oz. butter
• 1/4 Cup Champagne vinegar
• 3 Cups heavy cream
• 5 Cups vegetable or asparagus stock (made with peel and ends of asparagus)
• 1 Small bouquet garni
• Salt and pepper to taste
In a large pot, melt the butter and sauté the asparagus, leeks and potatoes, stirring frequently to avoid coloring. Cook for 5-10 minutes until softened; add the vinegar to deglaze. When vinegar cooks off, add the cream, stock and bouquet garni. Season with salt and pepper and reduce until the soup becomes rich and creamy. Turn off the heat and puree the soup with an immersion blender, or in batches in an upright blender.
"This soup is delicious warm or cold," says Jenmark, "and it'll pair well with the Brancott Sauvignon Blanc"