Recipe: Inn at Montross Cream of Asparagus Soup (blender or food processor)

INN AT MONTROSS CREAM OF ASPARAGUS SOUP

1 tablespoon salted butter
1 pound asparagus, chopped (remove tips for garnish, if desired)
4 ounce potato, coarsely chopped
1/4 cup coarsely chopped yellow onion
1/3 cup coarsely chopped celery
1 clove garlic, crushed
1 sprig fresh thyme (or 1/4 tsp dried)
1 bay leaf
2 tablespoons all-purpose flour
2 tablespoons sherry
4 cups low sodium chicken broth
1/2 cup heavy (whipping) cream
Salt and pepper (to taste)
ground cayenne pepper (to taste)

Melt butter in a large stock pan and add asparagus, potato, onion, celery, garlic, thyme and bay leaf. Saute, stirring occasionally, for 10 to 15 minutes to release flavors.

Add flour and stir constantly until incorporated (particles will stick to the bottom of the pan, just be careful not to burn the mixture). Add sherry and deglaze (scrape ingredients from the bottom of the pan using the liquid). Add chicken stock and simmer 45 minutes.

Remove from heat and puree until smooth, using an immersion blender, or cool slightly and puree in batches, using a food processor.

Return soup to low heat and add cream. Add additional cream as desired. Season with salt, pepper and cayenne to taste. Serve immediately, garnished with asparagus tips if desired.

Soup can be made 4 to 5 days in advance and refrigerated. Reheat gently to serve.

Inn at Montross, 21 Polk Street, Montross, VA (Northern)

Servings: 6
Source: The Best of Virginia Farms Cookbook and Tour Book by CiCi Williamson and Garry Pound, 2003