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Cream of Asparagus Soup paired with Durst Sauvignon Blanc

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The long-awaited spring superstar vegetable has finally made an appearance—asparagus! Last spring, I had the opportunity to study at the Paul Bocuse Institute in Lyon, France. It was there that I learned to really showcase a single in-season vegetable as the main star of the dish.

The simplicity of this creamy soup is quintessential French cuisine. It’s all about balancing the somewhat bitter asparagus with fat from the butter and cream. Pairing anything with asparagus can be difficult; to some, it’s considered a mortal sin. My go-to asparagus pairing is always a wine with good acid and soft stone fruits such as Durst Winery 2016 Sauvignon Blanc. Aromas consist of crisp cara cara orange and Meyer lemon notes that complement the creamy soup to perfection. 

Living in the Valley, we are spoiled with local, sweet asparagus grown right in our backyards. This spring, do yourself a favor and try showcasing asparagus as the main event rather than the side dish. Grab a bottle of sauvignon blanc, invite your food-loving people over and eat asparagus until you can’t eat them anymore. The season will be gone in a flash. 

Serves 6 people

1 bunch asparagus
2 shallots
2 cloves garlic
1 quart vegetable stock
½ stick unsalted butter
Heavy whipping cream
Salt and pepper to taste

Optional garnish
Micro basil
Balsamic reduction glaze 

Rinse asparagus under cold water. Start by snapping each asparagus spear and discarding woody stems. In a medium pot, melt butter and add peeled, chopped shallots and asparagus spears. Season with 1 teaspoon salt and cook for 3 to 4 minutes. Add vegetable stock and garlic cloves and cook for 45 minutes or until asparagus can be pierced with a fork. With a hand blender, puree asparagus and shallots until smooth. Add more stock if you prefer a thinner soup. Stir in ¼ cup heavy whipping cream. Garnish with balsamic reduction and micro basil and serve with toasted lavash bread. 

Written by: Lauren Rose,, @Laurenrosecooks 

Lauren Rose is obsessed with all things food and wine. As a part-time private chef and sommelier, full-time dinner party queen and Lodi native, she specializes in seasonal, Mediterranean fare with her own millennial twist.