Creamy Asparagus Soup →

It’s officially Spring-time in the Happy Valley when the farm stands start selling fresh, locally grown asparagus. There are many versions of this classic French Mediterranean soup. This version incorporates some of my favorite ingredients and is definitely not your typical canned Cream of Asparagus Soup. The addition of tarragon, shallot, and lemon zest add complexity to what is otherwise a fairly bland, slightly grassy tasting soup. Light enough to be served as a starter, yet rich enough to serve with a crusty bread as a light main course, this simple to make pale green, silky-creamy soup can be served either hot or cold and will be a hit with anyone who loves asparagus.

Yield 6 servings
Ingredients:

• 1 ½ pounds asparagus

• 5-6 cups chicken broth

• ½ cup crème fraîche (or sour cream: see *Note)

• 2 tablespoons chopped fresh tarragon (or 2 teaspoons dry)

• 1 good size shallot chopped

• 2 teaspoons grated lemon zest

• ¼ teaspoon salt; ¼ teaspoon pepper (or more to serve)

• 2 tablespoons butter

Preparation:

1. Cut about an inch off the bottom stems of asparagus and rinse well; cut into thirds.

2. Chop the shallot and tarragon.

3. Melt the butter in a large saucepan and add the shallot; saute for 2-3 minutes.

4. Add the tarragon and lemon zest and saute for 2 minutes.

5. Add the chicken broth, salt, and pepper, and asparagus. Bring to a boil and then simmer for about 4-5 minutes or until the asparagus are fork tender. Allow the soup to cool before adding it to the blender.

6. Working in batches puree the soup with the asparagus until smooth; sieve into a large bowl and repeat; add the crème fraîche to the last batch you puree, sieve, and mix well into the reserved soup in the large bowl.

7. Serve the soup warm or cold.

8. Garnish with chopped hard boiled egg and homemade toasted tarragon croutons, or reserve a few of the blanched asparagus tips to use as a garnish. (optional)

Tarragon Croutons:

• 1 cup of day old bread, crusts removed, cut into ½ inch cubes

• 2 tablespoons olive oil

• 1 teaspoon of dry tarragon

• 1/4-1/2 teaspoon salt

Preparation:

1. Place the bread cubes in a large bowl and drizzle with a tablespoon of olive oil; toss or mix to coat the bread with oil.

2. Add the tarragon and salt and toss/mix again.

3. Add the remaining tablespoon of oil to a skillet over medium-high heat.

4. Spread the bread cubes in a single layer on the hot skillet and toast, stirring frequently until the cubes are golden brown and crunchy.

5. Remove from skillet and cool. Use as a garnish for soups and salads. The croutons will keep in a tightly closed container for several days.

*Note: crème fraîche and sour cream are used for similar purposes to add richness and to thicken cream sauces. Crème fraîche is a bit sweeter.

Wine Pairing: stay away from oaky Chardonnays and wines with high levels of tannin like Cabernet Sauvignon. Sauvignon Blanc, Sancerre, Pinot Grigio, or Chablis are generally recommended.

Shrimp and Scallop Chowder →

Makes 4 bowls or 6 small cups
Ingredients:

• 1 tablespoon salt pork + 2 teaspoons olive oil (optional)

• 2-3 tablespoons butter

• 1 shallot finely chopped

• 2 tablespoons celery, chopped

• 1/4 cup fresh fennel bulb chopped (fronds reserved for garnish)

• 1-2 teaspoons Old Bay Seasoning (to taste; optional; available at your local market)

• 2 Russet potatoes peeled and cut in 1/2 inch dice

• 3 tablespoons all-purpose flour

• 1 cup bottled clam juice

• 2 cups milk

• 1/2 teaspoon ground black pepper

• 1 tablespoon tomato paste

• 1 cup whipping cream

• 8 ounces scallops

• 8 ounces shrimp

• 2 tablespoons sherry wine
  
  Special Equipment: 
  a dutch oven or other heavy bottom pot

Preparation:
1. Heat the olive oil and brown the salt pork (if you don't use the salt pork, skip this step and melt 3 tablespoons of butter)
2. Melt the butter and saute the vegetables with the Old Bay Seasoning.
3. Mix in the flour stirring to make a roux; cook, stirring regularly for 5 minutes over medium to medium-low heat.
4. Add the warmed milk and clam juice to make the broth.
5. Add the diced potatoes and cook over medium heat until almost fork tender (about 10 minutes)
6. Add the freshly ground black pepper, tomato paste, and heavy cream and cook for 2-3 minutes, stirring to incorporate the cream and tomato paste into the broth.
7. Add the sherry, scallops, and shrimp and simmer (don't boil) over medium-low heat for 3-5 minutes.
8. Serve in bowls and garnish with chopped fennel fronds.

Serve as a main course in bowls with a crusty bread and salad, or as a first-course starter in cups.
For wine, opt for a balanced, not too minerally white wine. A softer Sauvignon Blanc from the Loire Valley, or a crisp French Burgundy or not too buttery Chardonnay from California will pair well with this rich, creamy seafood dish.