Cream of Asparagus Soup with Greek Yogurt and Lemon Zest

Photos by Jaymi Heimbuch

This recipe was created exclusively for Frog's Leap 2009 Sauvignon Blanc. The wine greets you quickly with kaffir lime and freshly cut grass but its balanced acid and low alcohol make it very accessible. It is crisp with strong minerals and a very long finish which makes the wine feel bright and refreshing. It's like champagne without the bubbles!

I created this recipe for flexibility. It's been so very cold this year but I love the surprise of a warm winter day. Because you can serve this soup warm or chilled, you are ready for both! So double the recipe, it makes for great leftovers. Photos by Jaymi Heimbuch
2 large leeks
2 tablespoons white vinegar
10 cups of water
1 lemon
3 shallots, thinly sliced
1 parsnip, peeled and chopped
6 cups of vegetable broth
2 tablespoons chopped fresh tarragon leaves
2 pounds asparagus, trimmed
1/2 cup Greek yogurt, room temperature
1 tablespoon of cooking oil
Mint leaves for garnish

1. Remove the leeks' root and tough outer; halve lengthwise.

2. Soak in vinegar and water for 30 minutes.

3. Rinse well and chop.

4. Heat the oil, then and add the leeks, shallots and parsnip.

5. Cook over low heat to soften, 15 minutes.

6. Add the broth and tarragon, bring to a boil.

7. Add the asparagus then simmer for 30 minutes or until tender.

8. In a medium bowl, slowly add one cup of warm broth to the yogurt, mix well.

9. Return the yogurt-broth mixture back to the soup, let cool.

10. Puree the soup in small batches or with an immersion blender.

11. Enjoy!

Photos by Jaymi Heimbuch

Serve with a dollop of Greek yogurt and a few mint leaves. A slice of pan-fried brioche quickly turns it into an entree. (But do not boil it when reheating as the yogurt will curd, just slowly warm it over a medium-low heat.) If serving the soup chilled, a pinch of lemon zest is the perfect compliment to the yogurt and mint.

Photos by Jaymi Heimbuch

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