When I read through Emeril’s recipe for asparagus soup (here), I was quite taken by his idea of simmering the tough ends of the asparagus in the bone broth to get an intenser asparagus flavor. How much flavor had we missed by sending those tough ends directly to the chickens? No more!
To thicken the soup and intensify the asparagus flavor even more, I cut the soup stock by 1/3. White pepper is lovely in this soup with its brightness, almost citrus-y flavor.
And to finish: a splash of dry white wine! The wine was my idea. Emeril should try it. As long as the wine goes into the pot in the last ten minutes of simmering, the alcohol cooks out, leaving that bit of flavor which pulls everything together. White wine and heavy cream have a special synergy. They sing harmoniously, especially in soups and sauces.
Serve this soup with some hot buttered sourdough for even more harmony!
If you have any leftovers, store them in the refrigerator in a tightly covered container. To warm them up, warm them slowly and carefully so as not to cause the cream to separate. If it does separate, the flavor is still good, but the visual appeal is compromised.
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