Soup with Grilled Asparagus in a Cream Sauce
A fantastic variety of asparagus is available at the local farmers’ markets every summer on the Central Coast. Due to the fact that asparagus is famously difficult to pair with wine, it leaves a harsh aftertaste in the mouth. Because asparagus can be grilled, the problem is solved. It may also be enjoyed with a wine that has a little natural bite to it, such as our 2008 Vermentino.
A delightful Tablas Creek wine dinner in April included this dish, which was presented by Chef Jeff Massey of Stone Brewing World Bistro and Gardens in Escondido, California. It was one of my recent summer wine matching breakthroughs, thanks to Chef Jeff Massey.
Vermentino 2008 bottle
With Prosciutto “Tartare” and Truffle Oil, Cream of Grilled Asparagus is served (serves 6-8)
3-to-3 ratio (ingredients) asparagus spears (around 1/2 pound)
Olive oil (between 2 and 3 teaspoons)
stock (either chicken or veggie) 6 cups
half of a medium onion, chopped 2 cloves garlic, whole
1 cup heavy whipping cream (more cream may be required for a creamier soup)
7 to 8 ounces of finely sliced prosciutto
Adjust seasonings to taste with salt and freshly ground black pepper
Truffle oil is a kind of essential oil that comes from the truffle plant. It is used to make truffle oil.
Directions
The woody ends of the asparagus should be removed from the bottom of the spear.
Mix together the spears and olive oil in a large mixing basin until well combined. Salt and freshly ground pepper to taste, but don’t go overboard.
Placing the spears on a hot grill in an equal layer is important; be cautious not to burn the spears, although some charring is beneficial. Take care not to let the oil leak cause a flare up. [Note: If you do not have access to a grill, set the spears on a cookie sheet and roast for 5-10 minutes at 350 degrees Fahrenheit in a conventional oven.
Grilled asparagus should be added to a large saucepan along with the stock, garlic, and finely sliced onion. Toss the asparagus in the pot and cook until it is soft.
Set aside the pot and place the contents in a food processor to process.
The combination should have the consistency of puree by this point, and then it should be strained through a fine mesh strainer and returned to the pot for the smoothest soup.
Prepare your food processor by slicing the prosciutto pieces in half and adding them to it.
The meat should be coarsely minced after 3 to 4 seconds of pulses. Form the meat into 1 ounce “tartare” meatballs and leave them aside.
Bring the stock mixture back to a boil and reduce the heat to medium for 10 to 15 minutes to thicken the sauce..
Bring the soup back to a boil, then remove it from the heat. Stir in the heavy whipping cream before serving.
Depending on your taste, add salt and freshly ground black pepper to finish.
Place one “tartare” meatball in each dish and spoon soup into the bowls until all of the meatballs are used.
In each of the four dishes, drizzle a little amount of truffle oil and serve.
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