Asparagus Royale Soup
Chef Jason Dunn
Lewis Station Winery
Lake Mills, Wis.
Asparagus are now available many months of the year, but this is their peak season for freshness and flavor. Chef Jason Dunn cooks the asparagus until just tender-crisp, then highlights them in this speedy soup, enhanced with creamy mascarpone cheese.
32 oz. chicken stock
1 lb. fresh asparagus, trimmed and cut into ¼-in. pieces
1 tbsp. granulated garlic
1 tsp. fresh cracked pepper
Salt, to taste
8 oz. mascarpone cheese
1. In medium saucepan over medium heat, bring chicken stock to a simmer.
2. In large saucepan, bring 4 cups water to a boil. Add asparagus; cook for 30 seconds. Drain and cool immediately.
3. To simmering stock, add garlic and pepper stock. Taste and add salt as needed.
4. Into four soup bowls, divide asparagus. Carefully add chicken stock to the bowls. Using a tablespoon, place 3 dollops of mascarpone in each bowl. Serve immediately.
Photograph courtesy of Crave Brothers Farmstead Cheese