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Creamy Asparagus Soup

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Servings: 10
Ingredients Method

Ingredients
  

  • 1/4 cup butter
  • 2 tablespoons olive oil
  • 2 pounds fresh asparagus trimmed and chopped
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 tablespoon minced garlic
  • 1/2 cup Riesling wine
  • 1/3 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup heavy whipping cream
  • 2 teaspoons sugar
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon zest
  • 1 8-ounce package Monterey Jack cheese, grated
  • 11/2 cups finely grated Parmigiano-Reggiano cheese

Method
 

  1. In a Dutch oven, heat butter and olive oil over medium heat until butter is melted. Add asparagus, onion, celery, and garlic; cook for 8 minutes, stirring frequently. Add wine; cook for 2 minutes. Add flour; cook, stirring constantly, for 2 minutes. Gradually add chicken broth, whisking until smooth. Bring to a simmer, reduce heat to medium-low, and cook for 20 minutes, stirring occasionally. Remove from heat, and cool slightly.
  2. In the container of a blender, puree asparagus mixture in batches until smooth. Return asparagus mixture to Dutch oven over medium heat. Add cream, sugar, pepper, garlic powder, salt, and lemon zest, whisking until smooth. Cook for 5 minutes, or until soup is heated through. Add cheese, stirring until cheese is melted. Garnish with fresh chives, if desired.